Nasturtium Soup Recipe

Name: Nasturtium Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 leeks, cleaned and sliced thin; 5-6 cloves of garlic, minced; 4 T. butter or olive oil; 2 T. flour; 4 c. chicken or vegetable broth; 2 c. water; 1 c. fresh nasturtium flowers, chopped; 1 c. fresh nasturtium leaves, chopped salt to taste; 1 t. white pepper; 1 c. heavy cream (or evaporated skim milk for lower fat)

Servings: persons

3 leeks, cleaned and sliced thin
5-6 cloves of garlic, minced
4 T. butter or olive oil
2 T. flour
4 c. chicken or vegetable broth
2 c. water
1 c. fresh nasturtium flowers, chopped
1 c. fresh nasturtium leaves, chopped salt to taste
1 t. white pepper
1 c. heavy cream (or evaporated skim milk for lower fat)

1
In a heavy soup pot, saute; the leeks and garlic in 2 T. butter until they are tender. Do not brown them. Add the remaining 2 tablespoons of butter and a little of the broth. Stir in the flour and cook gently for a minute or so, stirring constantly. Slowly add the rest of the broth and the water and seasonings. Heat almost to boiling and simmer gently for several minutes to blend the flavors. Add the nasturtium leaves and flowers, and simmer for another few minutes. Slowly pour in the cream and heat gently. Never boil a cream soup, for it will curdle.
2
Remember that if you do not eat dairy products you can still enjoy a creamy soup such as this by using one-half soy milk and one-half soft tofu blended together, in place of the cream. This soup is very colorful, with a spicy peppery flavor. We like it with oyster crackers or croutons.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 leeks, cleaned and sliced thin, 5-6 cloves of garlic, minced, 4 T. butter or olive oil, 2 T. flour, and more.

Yes, Nasturtium Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nasturtium Soup

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