The Lavender Cookbook by Sharon Shipley (available on this page) has lavender recipes for each season. For Fall there are two soups that sound wonderful. Here's the recipe for one of them. The other is Lavender Cream of Mushroom Soup.
Taos Lavender Potato Soup*
Makes 8 to 10 servings
1 tsp. cumin seeds
1 ½ Tbs. dried culinary lavender
¼ pound unsalted butter
6 leeks, cut in half lengthwise and thinly sliced (white and pale green parts only)
2 medium carrots diced
1 celery rib with leaves, finely chopped
3 garlic cloves chopped
3 Tbs. all-purpose flour
16 cups chicken broth
10 medium russet potatoes, peeled and thinly sliced
3 fresh medium poblano chile peppers, roasted, peeled, seed, and chopped
2 tsp. minced chipotle pepper in adobo sauce
1 Tbs. black peppercorns
4 bay leaves
2 cups heavy cream
Sea salt and freshly ground pepper
6 green onions, chopped
Toast the cumin seeds in a dry skillet over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder and add the lavender. Pulse until finely ground.
Melt the butter in a large pot over medium heat. Add the leeks, carrots, celery, and garlic. Cook for 5 minutes, or until the leeks are soft. Stir in the flour. Add the broth, potatoes, poblano peppers, chipotle pepper and lavender mixture.
Tie up the peppercorns and bay leaves in a small square of cheesecloth. Add to the pot. Simmer for 25 minutes, or until the potatoes are tender. Remove and discard the cheesecloth bundle. Using a handheld blend or a food process (work in batches), blend the soup until smooth. Stir in the cream. Season with salt and pepper. Ladle into individual bowls and spring with the green onions.
* Taken from The Lavender Cookbook by Sharon Shipley