Nasturtium Soup

Name: Nasturtium Soup
Ingredients: 3 leeks, cleaned and sliced thin; 5-6 cloves of garlic, minced; 4 T. butter or olive oil; 2 T. flour; 4 c. chicken or vegetable broth; 2 c. water; 1 c. fresh nasturtium flowers, chopped; 1 c. fresh nasturtium leaves, chopped salt to taste; 1 t. white pepper; 1 c. heavy cream (or evaporated skim milk for lower fat)

10 ingredients

1 steps

Ingredients

3 leeks, cleaned and sliced thin
5-6 cloves of garlic, minced
4 T. butter or olive oil
2 T. flour
4 c. chicken or vegetable broth
2 c. water
1 c. fresh nasturtium flowers, chopped
1 c. fresh nasturtium leaves, chopped salt to taste
1 t. white pepper
1 c. heavy cream (or evaporated skim milk for lower fat)

Directions

1

{"0":"In a heavy soup pot, saute; the leeks and garlic in 2 T. butter until they are tender. Do not brown them. Add the remaining 2 tablespoons of butter and a little of the broth. Stir in the flour and cook gently for a minute or so, stirring constantly. Slowly add the rest of the broth and the water and seasonings. Heat almost to boiling and simmer gently for several minutes to blend the flavors. Add the nasturtium leaves and flowers, and simmer for another few minutes. Slowly pour in the cream and heat gently. Never boil a cream soup, for it will curdle.","2":"Remember that if you do not eat dairy products you can still enjoy a creamy soup such as this by using one-half soy milk and one-half soft tofu blended together, in place of the cream. This soup is very colorful, with a spicy peppery flavor. We like it with oyster crackers or croutons."}