Serves 8-10
Prep time: 30 minutes
Cook time: 30 minutes

2 large russet potatoes
1 large leek
small head cauliflower
2 cloves garlic crushed
1 T Culinary lavender
2 T olive oil
2 qts. chicken stock
2.5 T salt
2 t white pepper

Peel and cut potatoes into one inch cubes and cover them with water. Clean leek and chop into one inch sections including all of the white and some of the pale green part. Chop cauliflower into small florets. Heat chicken stock on back burner to just a simmer and add culinary lavender. Keep stock at just a simmer and heat 4 qt. pot over medium flame. Saute leeks and garlic in olive oil until soft. Add cauliflower and saute until it sweats. Add simmering stock to vegetables, straining lavender out as you pour. When soup has returned to a simmer, drain potatoes and add to soup. Add all seasoning and cook until potatoes are tender. Allow soup to cool for ten minutes. Puree in batches in a blender, mixing all batches together. Chill and serve garnished with fresh chives and possibly fresh shucked oysters or a spoonful of caviar.