Ingredients
- 8 nasturium leaves (fresh)
- 6 scallions (white)
- 2 garlic (cloves minced)
- 1 cucumber roughly (chopped)
- 1 scallion
- 1/2 cucumber seeded if mature
- 1,900 ml water
- 700 ml vegetable stock
- 45 ml lime juice (fresh)
- 30 ml extra-virgin olive oil
- 20 gr dill leaves loosely packed (fresh)
- 8 gr arugula leaves loosely packed
- 2 gr gardencress leaves (fresh minced)
- 1 gr salt black pepper (freshly ground)
wilt, not more than 1 minutes or so. Drain. In a food processor or blender, puree until smooth the remaining greens, the one cucumber, olive oil, garlic, lime juice, vegetable stock, salt and pepper. Add the chopped scallion and diced cucumber to the blende d soup. Chill and serve with one of the recommended garnishes. Serves 4 to 6 Enjoy! Debbye* MM Format Norma Wrenn npxr56b
