I needed lunch and I needed it in a hurry. Soup or a sandwich would be quick…so what did I have hanging around? I was up to my armpits in tomatoes. I needed to use up some scabby onions that had burst from their hides.
The floor is cluttered with every size of Zucchini and the mother plants in the garden aren’t giving up on making new progenitors yet – even though the frost nipped their green and prickly bonnets the other day.
Lunch was starting to look a lot like soup to me. I just needed something to help the flavor. I remembered a sprig of dill that had volunteered in the flower bed out front of the deck. I made a quick dive for the porch to find it. On the way my eye caught some fresh trailings of a Nasturtium that was still growing with reckless abandon over and around every object in it’s way. Hmmmm…they have a perky flavor.
Several of the bright orange blooms didn’t want to be left behind so I thought they would be cheery as a garnish once the soup was ready to serve. A few of the leaves could be used with the dill to create a background taste.
It was all blasted by the blender to save the chopping time.
I originally planned it to be meatless, but found a small package of pre-cooked (by moi) meat that had been getting in my way so it got pushed into the medley.
If I hadn’t added the meat, I would have added some dairy either as sour cream, butter, yogurt or cheese or something fun.