Add onion, celery, bay leaf, garlic, mushrooms saute until all vegetables are soft. This will take a while. Do not brown.
Cover vegetables with vermouth, cook down until dissolved.
Add water (use bottled water if tap water has a undesired flavor) one gallon.
Add Lavender buds.
Simmer for twenty minutes.
Add heavy cream.
Puree soup with a hand blender. Puree until almost smooth (you wont be able to get it completely smooth at this point).
Chef’s Tip #1: Do not use a regular blender, the steam from the hot soup will erupt if blended in a sealed container. I learned the hard way some time ago.
Once blended strain through a medium size strainer or china cap. If the holes are too small the soup will not strain properly.
At this point decide whether or not your soup is the consistency that you desire. If thick, add water. If thin, put into a soup pot and slowly simmer until reduced properly. Stir periodically.
Finish soup with kosher salt, sherry vinegar, and fresh cracked pepper.
Chef’s Tip #2: The vinegar is very important, add a little at a time until you can taste it. Without the acidity it would be a very boring creamed soup.
Chef Joshua Gayer