3 oz butter
1 medium onion, diced
4 garlic cloves, finely minced
2 oz apple cider vinegar
4 oz dry white wine
2 lbs broad beans, hull before using
1 quart chicken stock
1 quart whipping cream
2 nasturtium leaves per bowl
2-3 nasturtium flowers per bowl
Heat a heavy-bottomed pot over medium heat.
Add butter and let melt.
Sweat onions in the butter until translucent and then sweat and stir garlic for about 30 seconds.
Add apple cider vinegar and white wine.
Allow to reduce until almost dry.
Add broad beans.
Cover with chicken stock.
Bring to a boil.
Season with nutmeg.
Allow simmering until the broad beans are soft (approximately 3-5 minutes).
Add whipping cream.
Puree and strain
Divide soup into bowls and garnish with coarsely chopped nasturtium greens and flowers.