Nasturtium Butter

• 6 cups fresh nasturtium flowers, stemmed
• ¼ cup vegetable stock
• 1

Prepare an ice bath with a bowl sitting in the iced water.

Put the flowers in 4 quarts of boiling salted water for 5 seconds. Immediately drain, and put in a food processor. Add the vegetable broth and puree, quickly pouring the puree into the bowl sitting in the ice bath to cool the liquid and