Green Pea & Lavender Soup | Earthbound Wine & Flower Pairing Recipe

Ingredients

1 cup fresh cream
5/6 lavender stalks
1 tablespoon unsalted butter
1 medium leek, root trimmed, halved lengthwise, and thinly sliced (white and green parts only)
2 teaspoons salt
2 ½ cups water mixed with 50g vegetable stock
1/8 teaspoon freshly ground black pepper
3 cups shelled fresh peas or thawed frozen peas, equivalent
1 teaspoon freshly squeezed lemon juice, plus more as needed
Mint

Method

In a saucepan add the cream and lavender stalks and simmer for 10 minutes. DO NOT let the cream boil, leave to simmer on the lowest heat.

Melt the butter in a medium saucepan over medium heat until simmering. Add the leek, ½ teaspoon of the salt, and a pinch of pepper and cook, stirring occasionally, until softened.

Add the stock, remaining 1 ½ teaspoons salt, and pepper and bring to a boil. Add the peas and bring to a boil again. Reduce the heat to medium low and simmer until the peas are tender, about 5 minutes.

Remove the pan from the heat, add the mint leaves, and stir to combine.

Let sit uncovered until the flavours meld, about 10 minutes.

Using a blender, purée the soup in batches until smooth.

Transfer the soup to a clean saucepan (if serving warm) or a heatproof bowl and stir in the lemon juice.

Taste and season with more salt, pepper, and lemon juice as needed.

To serve, spoon the hot soup into a bowl and top off with a dollop of the lavender cream.

Paired with: Earthbound Sauvignon Blanc
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