Friday, 24 August 2012

Frugal Friday - nasturtium leaf soup

This really is very tasty - give it a go :)   The nastutium is in the same family as watercress, and tastes similar both fresh and in soup.

Good handful of nasturtium leves, stalks removed
1 small potato, peeled and diced
1/2 medium onion, chopped  finely
1 pint good stock
seasoning to taste
tbsp double cream and shredded nasturtium flower to garnish

Wash leaves if required and put into pan with potato, onion and stock, cover and simmer until vegetables soft.  Leave to cool, then blend until smooth, or the conistency you like. Reheat, with seasoning if required,  to piping hot, pour into hot soup bowls add cream and sprinkle on flower shreds. Serve immediately.

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