The idea for this spring soup came from The Lavender Cookbook by Sharon Shipley. I found this cookbook at The ChocolateSmith in Santa Fe.
This is an interesting recipe. We all enjoyed it, but all of the testers thought that the spices were a little overwhelming and so we recommend using less and adjusting up as you like.
Blending hot soup turned out to be quite a challenge so I decided to let the soup cool then blended it. I warmed it for eating. I hope you enjoy it.
1 Tablespoon olive oil
1 Tablespoon butter
1 White Onion, diced
4 medium potatoes peeled and diced
1/2 cup uncooked rice
8 cups chicken broth
1/4 cup fresh parsley, chopped
1 teaspoon dried culinary lavender buds,
finely ground in spice grinder
1 teaspoon dried thyme
1/4 cup fresh lemon juice
1 teaspoon white pepper
1/2 teaspoon sea salt
Cut the asparagus into 2 inch pieces reserving the tips for garnish. In a large stockpot melt the butter in the oil. Add the onion and cook for about 5 minutes. Stir in the potatoes and rice. Add the broth. Bring to a simmer and cook for 10 minutes. Add the asparagus, parsley, lavender, and thyme. Simmer until the rice and potatoes are soft. Blend batches of soup until smooth. Return to the pot and add the lemon juice and the salt and pepper. Cook for an additional 5 minutes.
To serve, swirl a tablespoon of the Greek Yogurt into the soup, garnish with the reserved asparagus tips and serve immediately.