Recipe courtesy Andrew Winfield, executive chef of River Café and Boxwood Café
Photo by Ingrid Kuenzel
25g parsley, picked and washed
30g nasturtium leaves and stems
4 cloves roasted garlic
1/3 cup (80 mL) Three Farmers camelina oil
1 cup grated parmesan
salt & pepper to taste
2 cups of english peas
2 tsp pickled onions
2 tsp nasturtium pesto
- Quickly blanch the spinach, shock in ice water, and squeeze dry. In a food processor, blend the spinach, parsley, nasturtium leaves and stems, roasted garlic, and camelina oil until almost smooth. Add the grated parmesan, season to taste with salt and pepper
- Combine above ingredients in a small bowl.
- Portion soup into six bowls and spoon 2 tsp of garnish over each bowl. Drizzle with canola oil.