Waterblommetjie Squash Soup
Member recipe

Waterblommetjie Squash Soup

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Servings

Serves 4

Creamy and Delicious.

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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

Method

    1. 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.
    2. In a separate pot, cook squash in boiling water for 15-20 minutes, or until soft.
    3. 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.
    4. 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.
    5. 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.

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