Name: Chilled Nasturtium Soup
Ingredients: 2 tablespoons butter or oil; 1 medium leek, finely sliced; 3 small crabapples or ½ large green apple, cored, peeled, and chopped; 6 ounces (¾ cup) nasturtium leaves and stems; 1½ pounds kale or broccoli stems, cauliflower core (or use whole broccoli and cauliflower); 6 cups water or vegetable stock; 1 teaspoon salt or more to taste

Chilled Nasturtium Soup

“Nasturtium” translates from the Latin into nose twister. Actually, the common name “nasturtium” is a bit of a misnomer. It is the scientific name of another plant, watercress (Nasturtium officinale). Both are nose-twistingly spicy, which is perhaps why nasturtium stuck as a common name for Tropaeolum majus. Nasturtiums are known for their audacious flowers, which have long caught the attention of artists and authors. Matisse painted them. J.R.R. Tolkien even highlighted nasturtiums in Lord of the Rings, using the common name, much to the chagrin of a zealous editor. In addition to the flower, the leaf and stem are edible, and add considerable pep to a surprising summer (or any season) soup.

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Servings 6 Serving(s)

Ingredients

2 tablespoons butter or oil
1 medium leek, finely sliced
3 small crabapples or ½ large green apple, cored, peeled, and chopped
6 ounces (¾ cup) nasturtium leaves and stems
1½ pounds kale or broccoli stems, cauliflower core (or use whole broccoli and cauliflower)
6 cups water or vegetable stock
1 teaspoon salt or more to taste

Instructions

Melt butter or warm oil over medium-low heat. Finely slice leek and add to oil. Cover, sweating leeks until very soft, but not browned.
Add stems and core and 3 cups of the water. Cover and simmer until stems are very soft, approximately 30—40 minutes.
Remove lid and add remaining water and salt, and crabapple. Return to simmer with lid off until apple is soft, approximately 20 minutes.
Remove from heat and let cool to room temperature.
Once soup is cooled, blend the soup using an immersion blender, or in a blender, working in batches. Add nasturtium leaves and stems one handful at a time as you blend. Blend until smooth. Taste and adjust salt or add broth to thin as needed. Soup will be brilliant green and the consistency of a thin yogurt.
Serve room temperature or chilled. Note that warming after blending will change the color of the brilliant soup.
Top with Beet Cream.