Waterblommetjie and squash soup with garlic and parsley toast
Ingredients
SOUP
- juice of ½ a lemon
- 600g fresh waterblommetjies
- 4 gem squash, halved
- 125ml (½ cup) fresh cream
- 125ml (½ cup) good-quality vegetable stock, warm
- 45ml (3 tbsp) butter
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper, to taste
TOAST
- 1 garlic clove, finely chopped
- 10ml (2 tsp) fresh flat-leaf parsley, finely chopped
- 30ml (2 tbsp) Pecorino, finely grated
- 8 slices baguette
Instructions
For the soup, bring a large pot of salted water to the boil. Add the lemon juice and gently boil the waterblommetjies until tender. This will take between 20 and 40 minutes, depending on size and toughness.
In a separate pot, cook the squash in boiling water for 15 – 20 minutes.
In a saucepan, gently heat the cream until hot, but not boiling. Scoop out the flesh of the squash and blend it with the cream and stock until smooth.
In a pan, lightly fry the cooked waterblommetjies in the butter and garlic. Season and chop into bite-sized chunks. Combine the puréed squash and waterblommetjies in a dish and keep warm until required.
Preheat the oven grill.
For the toast, combine the garlic, parsley and Pecorino and spread on the bread. Grill until golden and bubbly and serve with the soup.
