Cream soup with nasturtiums

Ingredients for 2 servings:

• 2 medium-sized potatoes, floury
• 250 ml broth, e.g. vegetable or chicken
• 1 handful of nasturtiums, leaves + shoot tips (1-2 handfuls)
• 150 ml water or broth
• 50 ml cream
• 1 slice(s) of bread(s) (or 2 small slices)
• 1 tsp butter or oil (for frying)
• e.g. nasturtium (flowers + small leaves)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and roughly dice the potatoes, then cook in the broth. Trim and roughly chop the nasturtiums – the stems can be used, but should be chopped like chives. Purée the nasturtiums with the water (or broth) (using a hand blender or a blender). Dice the bread and fry in butter to form croutons. Mash the soft potatoes in the broth or mix with the whisk attachment of a blender. Add the nasturtium purée and cream and heat the soup briefly again. Divide the soup between 2 bowls, sprinkle with croutons, and garnish with nasturtiums. This soup serves 2 bowls – so it can be served as a starter for two or as a main course for one (if necessary, toast a few more croutons or cook one more potato). The soup can be made from the first nasturtium leaves in spring, as well as from harvesting the nasturtiums before frost (and in between, of course). However, the old, somewhat leathery leaves aren’t particularly suitable and could taste bitter.