Chilled Nasturtium Soup

Nasturtiums are easy-care flowering plants that have edible leaves
and flowers. The leaves are similar to watercress and have a
peppery taste. This soup can be served hot or chilled. However, on
a hot summer day, it's best cold with a few blossoms added for
garnish. Make sure that you only use pesticide-free leaves and
blossoms for this soup!

2 T. margarine
1/2 large Vidalia onion, finely chopped
2 medium potatoes, peeled and coarsely chopped
1 bunch nasturtium leaves -- with any tough stems removed 
about 20-30, depending on size)
4 C. chicken broth (or vegetable broth)
1 1/4 C. skim milk
1 bay leaf
salt and pepper to taste
nasturtium blossoms for garnish

Melt the butter in a stock pot. Add the onion and cook until soft but not
browned, stirring occasionally. Add the potatoes and nasturtium
leaves and continue cooking until the leaves are wilted -- about 5
minutes. Add the chicken broth and milk to the stock pot. Add the
seasonings and bring to a boil. Cover and simmer gently until the
potatoes are tender -- about 15 minutes. Remove the bay leaf and
discard. Puree the soup in a blender until smooth. If you wish to serve
the soup warm, pour it into serving bowls and serve immediately.
Otherwise, pour the soup into a large bowl. Cover and chill in the
refrigerator for at least 3 hours. Serve garnished with fresh nasturtium
blossoms -- if desired.

Yields: 6 servings
Preparation Time: 50 minutes

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