It’s best to use fresh waterblommetjies for waterblommetjie soup, but if it’s not available use canned.
Waterblommetjies are the only indigenous Cape food which is widely available for sale. During the winter and early spring, it’s usually not too difficult to find waterblommetjies for sale at greengrocers and supermarkets. They are also available canned throughout the year.
500 g waterblommetjies
2 leeks, finely sliced
2 carrots, finely sliced
1 potato, peeled and diced
1 large garlic clove, minced
1 stick celery, finely sliced
celery leaves, chopped
750 ml chicken stock
1 smoked ham bone
Rinse the waterblommetjies, and soak in a bowl of cold water for ten minutes or so, with a generous pinch of salt, stir them with your hand occasionally. This is to dislodge any soil
Drain the waterblommetjies, and chop them roughly into quarters or halves, through the denser base of each bud
In a pot, sauté the leek, celery and carrot in a little olive oil, until soft
Add the garlic, potato, chicken stock, a good pinch of salt, and sugar
Bring to the boil, add the waterblommetjies
Partially cover, and lower to simmer
Cook until the waterblommetjies are soft but not mushy
Remove the smoked ham bone if using, shred any meat clinging to the bone, and put to one side
Put an emersion blender stick into the soup pot, and pulse two or three times, just to make the soup a little creamier in texture.
Adjust the seasoning, add the celery leaves and smoked ham meat, and serve.
I f you are using canned waterblommetjies ensure you reduce the cooking time as the canned waterblommetjies are quite soft.
Cuisine: South African
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