Waterblommetjie Soup

500 g waterblommetjies
2 leeks, finely sliced
2 carrots, finely sliced
1 potato, peeled and diced
1 large garlic clove, minced
1 stick celery, finely sliced
celery leaves, chopped
750 ml chicken stock
Optional
1 smoked ham bone
Method
Before you begin, rinse the waterblommetjies, and soak in a bowl of cold water for ten minutes or so, with a generous pinch of salt. Stir them with your hand occasionally. This is to dislodge any soil. Then drain the waterblommetjies, and chop them roughly into quarters or halves, through the denser base of each bud.
In a pot, sauté the leek, celery and carrot in a little olive oil, until soft. Add the garlic and potato. Add the chicken stock with a good pinch of salt and sugar. Bring to the boil, add the waterblommetjies. Partially cover, and lower to simmer. Cook until the waterblommetjies are soft but not mushy. Remove the smoked ham bone if using, shred any meat clinging to the bone, and put to one side. Put an emersion blender stick into the soup pot, and pulse two or three times, just to make the soup a little creamier in texture.
Adjust the seasoning, add the celery leaves and smoked ham meat, and serve.*eJozi*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/09/waterblommetjie-soup.html

 

Waterblommetjie and squash soup with garlic and parsley toast
Food & Home
Soup
juice of 1/2 a lemon
600g fresh waterblommetjies
4 gem squash, halved
125ml (1/2 cup) fresh cream
125ml (1/2 cup) good-quality vegetable stock, warm
45ml (3 tbsp) butter
1 garlic clove, finely chopped
salt and freshly ground black pepper, to taste
1 garlic clove
finely chopped 10ml (2 tsp) fresh flat-leaf parsley, finely chopped
30ml (2 tbsp) Pecorino, finely grated
8 slices baguette
For the soup, bring a large pot of salted water to the boil. Add the lemon juice and gently boil the waterblommetjies until tender. This will take between 20 and 40 minutes, depending on size and toughness.
In a separate pot, cook the squash in boiling water for 15 – 20 minutes.
In a saucepan, gently heat the cream until hot, but not boiling. Scoop out the flesh of the squash and blend it with the cream and stock until smooth.
In a pan, lightly fry the cooked waterblommetjies in the butter and garlic. Season and chop into bite-sized chunks. Combine the pureed squash and waterblommetjies in a dish and keep warm until required.
Preheat the oven grill.
For the toast, combine the garlic, parsley and Pecorino and spread on the bread. Grill until golden and bubbly and serve with the soup.http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/09/waterblommetjie-soup.html