The inspiration for this ultra-simple soup recipe came from an iced white corn and lavender soup that chef Allen Smith enjoys at Trattoria Nostrani restaurant in Santa Fe.

1 14-oz. can chicken broth
1 Tbsp. fresh or dried lavender buds
3 cups fresh white corn kernels (cut from 6–7 ears of corn) or frozen whole kernel corn
1/2 cup whipping cream
Sea salt
Ground white pepper

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

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

3. In a large saucepan combine the broth mixture and the 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 with sea salt and white pepper. Makes 6 to 8 appetizer servings.