Rapeseed soup

Ingredients for 2 servings:

• 2 handfuls of rapeseed blossoms, fresh, blossomed
• 2 large leaves of rapeseed
• 4 m.-sized potatoes
• 1 small carrot(s)
• 1 m.-sized onion(s)
• 1 dash of sweet cream
• ⅛ liter of asparagus cooking stock
• vegetable broth
• salt and pepper
• 50 g butter, or oil
• 1 pair of chervil leaves
• 1 shot of pumpkin seed oil
• 1 pair of rapeseed flowers
• Asparagus (leftovers)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with asparagus water

The asparagus water and a few pieces of asparagus are leftovers from the day before. Snap off the rapeseed blossoms, cut the onion into rings or pieces, and peel and finely chop the small carrot. Toss these three ingredients in the butter and fry them lightly. Add the blossoms last so they don’t fall apart and brown too much. Therefore, only add them at the end. Cook the peeled and chopped potatoes in the asparagus water until soft. Add a little vegetable stock and season with salt and pepper. Cook the potatoes until soft, add the rapeseed blossoms with the sautéed carrot and onion, and cook for another 5-10 minutes. Then puree everything with a hand blender, add a dash of sweet cream, and stir to combine. Let it bubble briefly and serve on the plate. Garnish with rapeseed blossoms and chopped rapeseed blossoms, also with the pumpkin seed oil. I also chopped up chervil and sprinkled it on top, and added some asparagus pieces to the soup. The pumpkin seed oil, chervil, and asparagus pieces can be omitted. If you prefer, you can also omit the potatoes from this soup and use vegetable or meat broth instead of asparagus water. It’s up to you.