These are quarantine days, where travel and meetings are severely limited. In this semi-seclusion I am fortunate to be able to linger on a wonderful garden and rediscover the flowers, one by one.
Daisies, daffodils, violets, veronics, the first aromatic herbs that regain strength after the winter. Fennel, oregano, the delicate flowers of rosemary. And the shamrock leaves. The Oxalis acetosella, which owes its name to the acidulous-sour taste of the leaves, and in particular of the stems which, if nibbled, can recall vinegar.
Here I propose it to balance the sweetness of a pumpkin soup.
Ingredients for 4
1 small Delica pumpkin
1 clove of garlic
2 cm fresh ginger root
2 bay leaves
2 tablespoons of chopped fresh rosemary
1 tablespoon of dried mint
salt, pepper, extra virgin olive oil
Wash and peel the pumpkin, reduce it to small pieces.
Peel garlic, ginger (the easiest way is to dig it lightly with a spoon, to remove only the superficial peel), shallot and finely chop them.
Put all the ingredients in a high-sided pan with 3 tablespoons of extra virgin olive oil and brown them for 5 minutes, stirring often. In the meantime, bring 1.5 liters of water to the boil and add them to the vegetables, salt to taste.
After about 25/30 '(the time depends on how thin you have cut the pumpkin) blend with the help of an immersion blender. Reduce the velvety further if it turns out to be too liquid.
Serve hot or at room temperature, with extra virgin olive oil, mint, fresh shamrock leaves and a grated black pepper.