Friday, July 20, 2012

Chilled Nasturtium Soup with Lemon Verbena Creme Fraiche.   This time of year the nasturtium vines around the Post Ranch have small green seeds that appear below the canopy of leaves.  These seeds have a spice that starts like a pungent arugula and ends with a nostril searing heat that makes is the equivalent of a spoonful of fresh grated wasabi.  Adding a few of these seedpods to the soup helps elevate the nasturtium flavor, balancing the subtle floral aroma with just the right amount of spice. 

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