Lavender Sweet Potato Soup

  • Yield 4 servings


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



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