Saturday, April 27, 2013

Nasturtium Soup

I love nasturtium leaves in pesto or a salad. But nasturtium soup? Ugh. Something about the bitterness of the leaves made the final soup really, really thick, and it was bitter without being interesting. I might be convinced to try this recipe again without any soymilk (just water and broth), but it's not on my short list.

Nasturtium and Potato Soup
(from, someone has a blog all about nasturtiums!)

2 TB earth balance
1/2 large sweet onion, finely chopped
2 medium potatoes, peeled and chopped
25-30 nasturtium leaves, stems removed
4 c veg broth (I used "no-chicken" flavor)
1 1/4 c soymilk
1 bay leaf
salt and pepper to taste

Melt the butter in a stock pot. Add the onion and cook until soft but not browned, stirring occasionally. Add the potatoes and nasturtium leaves and continue cooking until the leaves are wilted, about 5 minutes. Add the chicken broth and milk to the stock pot. Add the bay leaf, salt and pepper, then bring to a boil. Cover and simmer gently until the potatoes are tender, about 15 minutes.
Remove the bay leaf and discard. Puree the soup in a blender until smooth. Serve garnished with fresh nasturtium blossoms. Makes 6 servings.

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