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Potato Leek Soup and Lavender Cornbread

Recently I decided that Sundays would officially be soup night in my house.  Winters are long and cold and nothing tastes better than soup on a winter’s night.  Tonight I made Potato Leek Soup.  It was creamy, delicious and not at all fattening (that’s a lie, I love butter).

Potato Leek Soup

3 tbsp salted butter

2 leeks

1/2 cup celery

3 pounds golden Yukon potatoes

4 cups chicken broth (I used Penzey’s chicken soup stock base)

1/4 cup heavy whipping cream

1 tbsp dried rosemary

salt and pepper

 

In stock pot, heat 3 tbsp butter.  Saute leeks and celery in butter about 3-4 minutes.  Add salt and pepper to taste.  Add chicken stock, rosemary and potatoes, boil  until potatoes are soft.  With immersion blender, blend to desired consistency.  Add whipping cream.

Potato Leek Soup

 

I also made Lavender Cornbread.  This recipe was made up and had it been a disaster, it would not be on this blog.  Instead, it turned out perfectly.

Lavender Cornbread

1-1/4 cup all-purpose flour

3/4 cup corn meal

1/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1 cup buttermilk

1/4 canola oil

1 egg

1 tbsp dried lavender (I use Penzey’s lavender)

Preheat oven to 400 degrees.  Grease a skillet.  Combine the dry ingredients.  Stir in milk, oil and egg.  Once mixed, add lavender.  Pour into prepared skillet.  Bake 25 minutes or until golden.  Serve with honey and butter.

Lavender Corn Bread

This meal made the perfect Sunday dinner for a cozy night.

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