Thursday, July 15, 2010

Taste the Lavender!

If you mix equal parts dried: marjoram, rosemary, thyme with light touch of lavender - you have - you guessed it -HERBES DE PROVENCE:- using fresh lavender makes this meal incredibly sensual - try it out.

Pinto Bean and Carrot Soup:

You will need:

2 teaspoons olive oil
1  leek, sliced, including green top
1 teaspoon garlic powder
8  medium carrots, sliced
1 teaspoon salt
3-4 cups vegetable stock

1 cup cooked pinto beans or any other bean will do
2 teaspoons sage
2 teaspoons herbes de provence

Heat olive oil in large pot and sauté leeks, garlic, carrots, and sea salt. Add stock and pinto beans and cook for 10 minutes. Scoop out half the soup and puree in blender. Return to pan, add sage and herbes de provence, and cook for 5-10 minutes longer.

Should you have any leftovers - just drain the soup - reserve the stock for your next summer soup - and puree the veggies with a little olive oil - for an incredible bean dip. Garnish with lavender flowers and serve with pita chips.

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