A kitchen experiment

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As I mentioned the other day, a productive garden often results in me trying out new foods or new ways of preparing things. I have masses of nasturtiums right now so I wondered if they could be used, and some Googling came up with a few suggestions. However I have to say that none of them were from any sources I had ever used before, but nevertheless I thought I would give some a try. My first experiment to report was nasturtium leaf soup. This was prepared with quite a large bunch of nasturtium leaves, along with a romaine lettuce, a small onion, a celery stick, stock and milk. The result was OK. It tasted a little bit like celery (more than would be expected from the one stick in there) and not spicy at all, but it also had a rather odd ‘gloopy’ sort of texture. I had a bowlful at dinner yesterday and will finish it off today. I have to say though that it isn’t making me want to rush out and cook any more. Maybe the conclusion is that I should stick to reliable sources for my recipes. Sometimes it isn't easy though when you have an unusual ingredient! All rights reserved. © Text and image copyright Fleur 2022.