Ingredients

• 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

• Optional

• 1 smoked ham bone

Method

Before you begin, 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. Then 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 and potato. Add the chicken stock with 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.