Carrot & Celery Root Soup with Lavender & Herbs de Provence


Carrot & Celery Root Soup with Lavender & Herbs de Provence


2 lbs carrots - sliced

2 celery roots - peeled & cubed

1 large onion - diced

1 leek - sliced (white part only)

4 garlic cloves - chopped

5 TBS lavender 

3 TBS olive oil

2 TBS herbs de Provence

1 cup dry white wine

1 cup heavy cream (optional)

2 TBS butter (or vegan option)

1 tsp nutmeg

1 tsp dry ginger

4 TBS sugar

Creme fraiche (as garnish) - optional

S&P to taste

Cheesecloth or other fine straining device


Boil 4 cups of water & add the lavender.  Remove from heat & allow to steep for at least 10 minutes.  Using cheesecloth - strain the lavender out & reserve the water.

Heat the olive oil in a large stock pot.  Saute the garlic, onion, leek & herbs de Provence a few minutes or until the onion is translucent.  Try not to brown them.  Add the white wine & bring to a boil.  Add the carrots & celery root & the lavender water.  Bring to a boil & reduce heat to medium & simmer until the carrots & celery root are soft (20 minutes or so - depending on the size of the cubes) - adding water if needed to keep the vegetables covered.  Add butter (if using) and the nutmeg, ginger & sugar.  Stir to dissolve the sugar & distribute the spices.  

The soup is ready to be pureed.  You might want to let it cool a bit to avoid scalding yourself.   You can use an immersion blender or a traditional blender & puree the soup in batches.  Once it is creamy, return it to heat & add heavy cream (if using) and salt & pepper to taste.  Garnish with fresh cracked pepper or a dollop of creme fraiche.  Serve!