Cream Soup with Nasturtiums

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 medium potato (s), floury cooking
  • 250 ml broth, e.g., Vegetable or chicken
  • 1 handful nasturtiums, leaves + shoot tips (-2 handfuls)
  • 150 ml water or broth
  • 50 ml cream
  • 1 slice (s) bread (or 2 small s)
  • 1 teaspoon butter, or oil (for frying)
  • nasturtium, (flowers + small leaves)
Cream Soup with Nasturtiums
Cream Soup with Nasturtiums

Instructions

  1. Peel and roughly dice the potatoes, cook in the stock. Clean and roughly chop nasturtiums - the stalks can be used, but should then be cut like chives. Puree the nasturtiums with the water (or the broth) (using a magic wand or mixer).
  2. Dice the bread and fry in the butter to make croutons.
  3. Mash the soft potatoes in the broth or stir with the whisk of the mixer. Add nasturtium puree and cream and briefly heat the soup again. Divide the soup on 2 plates, sprinkle with croutons and garnish with nasturtiums.
  4. The soup is enough for 2 plates - as a starter for two or as a main course for one (then roast a little more croutons or cook 1 more potato).
  5. The soup can be prepared from the first nasturtium leaves in spring as well as when the nasturtium is harvested before the frost (and, of course, in between). Only the old, somewhat leathery leaves are not particularly suitable for this and could taste bitter.

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