Zucchini-Potato Bisque

Adding aromatic lavender turns an ordinary dish into an exotic one. Besides perking up the palate, lavender flowers have antibacterial and antiseptic properties and are known to calm nerves, soothe colic and indigestion and relieve headaches, cramps and gas.

2 lbs (1 kg) Yukon gold potatoes, cut in chunks
2 medium zucchinis, diced
1 cup (250 ml) celery, diced
1 cup (250 ml) white onion, diced
2 cloves garlic, minced
1 Tbsp (15 ml) extra-virgin olive oil
1 1/2 Tbsp (22 ml) lavender leaves and flowers
1 tsp (5 ml) fresh thyme, chopped
Sea salt or vegetable salt (such as Herbamare), to taste
2 cups (500 ml) vegetable stock or filtered water
1 1/2 cups (375 ml) cream

In a pot with just enough water to cover potatoes, steam until done. Drain, carefully reserving potato cooking water to use in vegetable stock.

Meanwhile, saut?ucchini, celery, onion and garlic in olive oil for five to 10 minutes until tender. In a food processor, blend saut? vegetables, potato, lavender, thyme and seasoning. While blending, gradually add vegetable stock and cream until all ingredients are incorporated. Return to pot, gently heat through and serve.

Source: alive #228, October 2001