Try this lovely, delicately peppery soup. This is the first time I've made a version of this. My nasturtiums are usually seen in salads, or mayo. Growing them is highly recommened; they are not only pretty, carefree in the garden, but also tasty. Here is a link that gives some information on growing them yourself:
Cream of Nasturtium Soup
4 lrg. potatoes, peeled, chopped
1 c. chicken broth
1 c. vegetable broth
1 c. cream
2 c. chopped nasturtium leaves
2 tbsp. butter
You know the drill, Salt and Pepper to taste.
Boil potatoes in water just covering them, until tender. Add broths and make smooth with a hand blender. Reduce for 20 minutes on medium heat. Add chopped leaves and blender further, then add the cream. Reduce the heat to low. Add butter and stir until melted. Serve garnished with flowers and/or chiffinade of leaves.
Some of the corn from yesterday's harvest was put into cornbread to go with our dinner tonight. Adding the corn made for a lovely fresh flavour and a nice texture, also made the bread extra moist. We had Grilled Mahi Mahi with Tropical Fruit Coulis (mango, papaya, coconut) and Pico de gallo. It was very tasty indeed.