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
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