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Epicurious

NASTURTIUM SOUP

Besides Nasturtiums, another delightful edible flower that is in full bloom at this time of year is the Calendula or Pot Marigold (Calendula officinalis). They grow in a bright and cheery array of yellow, gold and orange, and have a "pleasantly bitter taste." To eat them, take the entire petal from the center, and snip off the little white stem end, or "heel" as this is a little too bitter. Like nasturtiums, calendulas are wonderful with eggs and salads and sprinkled over vegetables. They have a similar zippy taste and have been used in place of the much more expensive saffron in some recipes. They are an annual plant that is extremely easy to grow and self seeds around so that once you plant them you always have them. Here is one of my favorite recipes that I read in a magazine way back when fondue was the fashion. It seems that fondue is coming back into style, and so calendulas are a fun addition to a Swiss cheese fondue.

5.0

(1)

Recipe information

  • Yield

    4 servings

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)

Preparation

  1. In a heavy soup pot, sauté; 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.

    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.

TagsAmericanSoup/StewHerbs & Spices
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