Categories: herbs, soups, spring

Ingredients

• sliced red radishes 2 cups
• unsalted butter 1 stick (1/2 cup)
• flour (1/2 cup)
• white wine 1 cup
• cream 2 cups (I used part creme fraiche, because I had some)
• milk 2 cups
• lavender a few sprigs

Directions

1. Melt the butter in a soup pot.

2. Add radishes and cook slowly for 5-7 minutes. Whisk in flour, and stir well, making a roux.

3. Stir in wine and cream and milk to combine.

4. Blend with immersion blender (easiest) or other method, until smooth.

5. Add lavender and simmer 30 minutes. I added salt and white pepper-it didn’t need much of either.

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