September 30, 2012 in Soup
What I love about waterblommetjies is that they are indigenous to the Cape, and therefore truly South African, and that they are still very seasonal, no cold room waterblommetjies tasting like nothing in the middle of summer, I hope it will stay like this for ever, except for all the “slow food” arguments for this, one needs to have something to look forward to in every season.
The traditional way of cooking waterblommetjies is in a stew, but there is no reason not to use it in a variety of other dishes, and when the winter returns all of a sudden at the end of September like it did for the last couple of days, soup is an obvious one.
1 bunch leeks, white parts only, finely chopped.
4 to 5 cloves garlic chopped
1 onion chopped
2 stalks celery chopped
Juice of one small lemon
1L lamb stock
Soak the waterblommetjies for 30 minutes in salted cold water then remove the stems and break in half. Heat a little olive oil in a casserole; add the leeks, onion, garlic and celery to the oil. Add a little salt and pepper to the mixture and fry until the onions and leeks are soft. Add the potatoes and mix with the leeks and onions, then add the waterblommetjies and mix with the other ingredients. Add the lemon juice and more pepper and stir. Add the lamb stock and bring to the boil. Reduce the heat to a simmer, and cook until the waterblommetjies are very soft. Use a hand blender (or transfer to a food processor or liquidizer) and blend into a smooth puree. Add the cream and heat through, but don’t let it boil again. Taste and if necessary adjust the flavor with salt and pepper. Serve with croutons or fresh bread.
One word on lamb stock. If you are not cooking your own (I did not) use the best you can find, something called lamb flavored stock, without any lamb in the ingredient list is probably not a good idea, I use Nomu’s lamb stock (I’m not being paid to say this) it taste like lamb, and gives the soup the flavor that I was looking for.