I found this recipe in a sweet little lavender cookbook titled Discover Cooking with Lavender by Kathy Gehrt. And soup seems like the perfect food right about now. Ingredients:
3 slices bacon, cut into 1/4 in. pieces
1 large yellow onion, finely chopped
1 clove garlic minced
2 carrots, finely chopped
2 celery stalks, finely chopped
2 tsps herbes de Provence (see below)
1/2 tsp salt
1 tsp ground black pepper
4 cups vegetable or chicken stock
3 pounds (about 4 cups) russet or Yukon Gold potatoes, peeled and cut into 1/2 in cubes
2 Tb chives (optional)
Directions 1. Cook bacon in a large saucepan over medium heat for about 5 minutes 2. Sautes onions, garlic, carrots, and celery in the bacon fat. Add herbes de Provences, salt, and pepper. Cook until vegetables are soft, about 7 minutes. 3. Add stock and bring mixture to a boil 4. Add the potatoes and return to a boil. Allow mixture to cook for 3 minutes, stirring often. 5. Reduce heat and let mixture simmer, uncovered, until potatoes are soft, and can be easily pierced with a fork, about 20 min. 6. Serve in small bowls and garnish with chives, if desired. Enjoy!
Herbes de Provence This is a traditional seasoning widely used in Mediterranean cooking. There are many different versions of this recipe, so this is just one suggestion. I vary my recipe depending on how much of different herbs I have on hand. Use it to season lamb or poultry, in a honey glaze for pork or roasted turkey, and with roasted onions, garlic, and other root vegetables. I love sprinkling it on roasted potatoes.