White Corn Lavender Soup

1 - 14 oz can chicken broth
1 Tbls dried lavender buds
3 cups fresh white corn (6-7 ears) or frozen white corn (Silver Queen)
1/2 cup whipping cream

sea salt
white pepper



In a small saucepan bring the chicken broth to boiling. Remove from heat and add lavender buds. Let steep for 5 minutes. Strain mixture through a fine mesh and discard lavender.

In a blender or food processor combine half the corn and chicken broth. Cover and blend until nearly smooth.

In a large saucepan combine the broth mixture and remaining corn. Bring mixture to boiling; reduce heat, simmer covered for 2 to 3 minutes or until corn is crisp-tender. Stir in whipping cream. Season to taste.