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Summer Nasturtium Soup<\/p>\nSummer Nasturtium Soup<\/p>\n
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1 head of cos\/romaine lettuce<\/p>\n
1 oz. nasturtium flowers and leaves<\/p>\n
1 oz. butter<\/p>\n
1 stick celery chopped<\/p>\n
1 small onion chopped<\/p>\n
1 clove garlic minced<\/p>\n
1 pint vegetable or chicken stock<\/p>\n
1 potato peeled and chopped<\/p>\n
3 1\/2 fl. oz. almond milk or other milk of choice<\/p>\n
Salt and pepper to taste<\/p>\n
Extra flowers and petals chopped finely to garnish<\/p>\n
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Chop the lettuce and nasturtiums and set aside. Melt butter in a pan and cook the onion and celery for 5 minutes then add the garlic and cook for a further 2 minutes. Add the chopped lettuce, nasturtiums, potato and stock and simmer for 20 minutes. Whiz with a stick blender and add the milk and seasoning.<\/p>\n
Serve either hot or cold and garnished with finely chopped nasturtium flowers and petals on top.<\/p>\n","protected":false},"excerpt":{"rendered":"
Summer Nasturtium Soup 1 head of cos\/romaine lettuce 1 oz. nasturtium flowers and leaves 1 oz. butter 1 stick celery chopped 1 small onion chopped 1 clove garlic minced 1 pint vegetable or chicken stock 1 potato peeled and chopped 3 1\/2 fl. oz. almond milk or other milk of choice Salt and pepper to taste Extra flowers and petals chopped finely to garnish Chop the lettuce and nasturtiums and set aside. Melt butter in a pan and…<\/p>\n