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
Preparation
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.