Lavender & Lemon Thyme Spring Soup: A Refreshing Delight

Мethod of preparation

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent, about 5 minutes. 2. Add the diced potato and cook for another 3-4 minutes. 3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. 4. Stir in the fresh peas, chopped watercress, dried lavender, and fresh lemon thyme leaves. Cook for an additional 5 minutes, until the peas are tender but still bright green. 5. Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot. 6. Stir in the heavy cream and season with salt and pepper to taste. Heat gently until warmed through. 7. Ladle the soup into bowls and garnish with lemon zest and, if desired, a sprinkle of lavender flowers. Serve immediately and enjoy the refreshing flavors of spring.