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June 1999 Issue
Fresh Foods on Parade!
by Ronda L. Halpin
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Chilled Nasturtium Soup

Nasturtiums are easy-care flowering plants that have edible leaves and flowers. The leaves are similar to watercress and have a peppery taste. This soup can be served hot or chilled. However, on a hot summer day, it's best cold with a few blossoms added for garnish. Make sure that you only use pesticide-free leaves and blossoms for this soup!
  • 2 T. margarine
  • 1/2 large Vidalia onion, finely chopped
  • 2 medium potatoes, peeled and coarsely chopped
  • 1 bunch nasturtium leaves -- with any tough stems removed (about 20-30, depending on size)
  • 4 c. chicken broth (or vegetable broth)
  • 1 1/4 c. skim milk
  • 1 bay leaf
  • salt and pepper to taste
  • nasturtium blossoms for garnish
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 seasonings and 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. If you wish to serve the soup warm, pour it into serving bowls and serve immediately. Otherwise, pour the soup into a large bowl. Cover and chill in the refrigerator for at least 3 hours. Serve garnished with fresh nasturtium blossoms -- if desired.

  • Yields: 6 servings
  • Preparation Time: 50 minutes
 
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