Lavender Sweet Potato Soup

  • Yield: 4 servings


2large sweet potatoes
1/4cup butter or margarine
2tablespoons flour
1/2teaspoon salt
1tablespoon lemon juice
2teaspoons ground culinary lavender (from Windy Hills)
2tablespoons brown sugar (optional)
2cups chicken or turkey broth
1cup low-fat cottage cheese
4dashes fresh ground pepper


  1. Wash sweet potatoes, quarter, place in a saucepan with water to cover, and cook until tender. Drain and let cool slightly.
  2. Remove skins and discard them.
  3. Mash potatoes until smooth, stir in butter and flour, then add salt, lemon juice, lavender, and brown sugar (if desired).
  4. Stir into cold chicken or turkey broth and simmer for 20 minutes
  5. Ladle into 4 soup bowls.
  6. Top each serving with a dollop of cottage cheese and sprinkle with fresh ground pepper.