This classic South African ingredient makes a great winter soup and the people of Constantia Glen are giving us a taste of it.
- 750 g waterblommtjies- trimmed and washed
- 30 ml butter
- 15 ml olive oil
- 2 large leeks- chopped
- 3 cloves garlic- chopped
- 2 l chicken stock
- 2 large potatoes- peeled and chopped
- 1 lemon- juiced
- 250 ml cream
- 500 ml baby spinach
- 2.5 ml grated nutmeg
- pinch salt and pepper
- TO SERVE
- 80 ml double thick cream
- 30 ml chives- finely chopped
- 100 g feta- crumbled
- 6 slices grilled gruyere toast
Cover the waterblommetjies with salted water and set aside for 1 hour. Rinse the waterblommetjies well and dry on a clean kitchen towel.
Heat the butter and oil in a large pot over medium heat. Add the onions and garlic and sauté until tender. Add the waterblommetjies, chicken stock and potatoes. Boil until tender for approximately 30-40 minutes.
Remove 1 cup of whole waterblommetjies and set aside for garnish. Add the lemon juice, cream, baby spinach and nutmeg and puree until smooth. Season with salt and pepper to taste.
To serve, top each portion with a swirl of double cream and add some of the whole waterblommetjies. Garnish with chives and feta and serve with warm grilled Gruyere toast on the side.
Best served with Constantia Glen TWO or Constantia Glen Sauvignon Blanc.
For a vegan option, simply replace the butter with coconut oil, the chicken stock with vegetable stock, the cream with coconut cream and the cheese with grated vegan cheese.
Recipe reprinted with permission of Constantia Glen.