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Nasturtium Soup
from the garden and kitchen of Sharmagne Leland-St. John

1 head of butter lettuce
1 cup nasturtium flowers, chopped
1 cup nasturtium leaves, chopped
4 tablespoons butter or olive oil
1 stick celery chopped
1 small white onion chopped
1 clove garlic minced
1 pint vegetable stock
1 potato peeled and chopped
3 ounces heavy cream
Salt and white pepper to taste
Extra flowers and petals to garnish

Chop the lettuce and nasturtiums and set aside.

Melt butter in a heavy soup kettle and cook the onion and celery
for 5 minutes. Add the garlic and cook for approximately 2
minutes. Do not brown them.

Add the chopped lettuce, chopped nasturtiums, potato and stock
and simmer for 20 minutes.

Place in a blender and liquefy. Return to the kettle and slowly
add the cream and salt and pepper. Heat gently.

Serve either hot or cold garnished with nasturtium flowers
and finely chopped petals on top.

 

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