Nature is a wonderful thing, and provides many opportunities for us to raid from it. In this case its raided from a flower bed (not quite nature, but you get my point). This is my first ever tasting of nasturtium, and I cant wait until fall to make pickled nasturtium buds -an amazing and local alternative to capers. This soup is very simple to make, and rewards you with a beautiful green colour. Both the leaves and the flowers of this plant are edible to feel free to garnish with the flowers. Nasturtium reminds me a lot of watercress, a touch more bitter, and has a wonderfully peppery taste. Feel free to use this soup as is or as a base for other amazing flavour combinations. I feel as though peas, mint, sorrel, would all be quite good additions.

• 20-30 Nasturtium leaves
• 3 Onions
• 1 Carrot
• 3 Celery stalks
• 2 Cloves garlic
• 1L Chicken stock
• ½ L 35% Cream
• Bay leaf
• White wine
• Salt and Pepper

Cut the mirepoix into a rough dice and sweat in a saucepan. When soft and translucent de glaze with some white wine and let that reduce just slightly. Add both the cream and chicken stock (feel free to use veg stock,) add the bay, salt, and pepper and bring to the boil. When the vegetables are quite soft add the mixture to a blender. Roughly chop the nasturtium leaves and add them to the blender. Only fill the blender halfway or your going to get a nasty surprise and puree.  When that bunch is done strain through a chinois and repeat until finished. If you add the leaves while the soup is cooking you will destroy the chlorophyll and lose the brilliant green colour. Bon Appetite.