- 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