Waterblommetjie Squash Soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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
- STEP 1For the Soup:
- STEP 2Bring 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.
- STEP 3In a separate pot, cook squash in boiling water for 15-20 minutes, or until soft.
- STEP 4In 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.
- STEP 5In 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.
- STEP 6For the toasts:
- STEP 7Preheat 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.
