Nasturtium and Potato Soup

There are non-toxic flowers, and then, there are truly edible flowers. The nasturtiums sometimes available to shareholders are the farms have a peppery crackle and a soft, toothsome texture. Member Amelia Fratianni recommends the following extraordinary exploitation of the colorful, unusual flower.

2 Tablespoons butter or margarine
1/2 large sweet onion, finely chopped
2 medium potatoes, peeled and chopped
25-30 nasturtium leaves, stems removed
4 cups chicken broth (or water)
1 1/4 cups 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 bay leaf, salt and pepper, then 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.  Serve garnished with fresh nasturtium blossoms.

Makes 6 servings.