Waterblommetjie Squash Soup
This South African-inspired recipe combines the delicate flavors of waterblommetjies and gem squash in a creamy and comforting soup. The waterblommetjies are gently cooked with garlic and butter, adding a unique touch to the dish. Served alongside garlicky and cheesy toasts, this soup is sure to warm both your heart and your tastebuds.
— Constant Cookbook
Ingredients
- For the Soup:
- Juice of 1/2 a lemon
- 600g fresh waterblommetjies (or Cape Pond Weed, better known to South Africans as waterblommetjies)
- 4 gem squash, halved
- 125ml fresh cream
- 125ml vegetable stock
- 45ml butter
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper
- For the Garlic and Parsley Toasts:
- 1 garlic clove, finely chopped
- 10ml fresh flat-leaf parsley, finely chopped
- 30ml Pecorino, finely grated
- 8 slices of baguette
Instructions
- For the Soup:
- Bring a large pot of salted water to the boil adding the lemon juice. Gently boil the waterblommetjies until tender. This can take anywhere between 20 - 40 minutes, depending on size and toughness.
- In a separate pot, cook squash in boiling water for 15-20 minutes, or until soft.
- In a pan, gently heat the cream until hot, but not boiling. Add the flesh of the squash and blend it with the cream and stock until smooth.
- In a pan, lightly fry the waterblommetjies in the butter and garlic. Season and chop into more bite-sized chunks. Combine the pureed squash and waterblommetjies in a dish.
- For the toasts:
- Preheat the oven grill. Combine the garlic, parsley and Pecorino and spread or crumble over the baguette slices. Grill until golden and bubbly and serve with the soup.
Yield
Serves 4
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