Vegetable Soup with Courgette Flowers
Courgette flowers are so beautiful, we often forget to eat them.
This Vegetable Soup is quick and easy to make. Use the Courgette Flowers as soon as they are picked.
Serves 4-6
30-40 courgette flowers
1 onion, peeled and chopped
1 tbsp oil
2 large tomatoes (about 300g), peeled and chopped
salt and pepper
1.5 – 2 litres chicken stock
sour cream to serve
Method
Put 6 flowers aside for garnish
Split the courgette flowers lengthways in half and pick out the stamens. Remove the spiky bits from around the outside of the flower base and separate the flowers from the stalks
Chop the flowers roughly
Strip the stalks as if peeling celery and chop roughly
Soften the stalks with the onion in the oil then add the tomatoes and cook, stirring, till thick
Add the chopped flowers, and salt and pepper to taste
Pour in the stock and simmer for about 15 minutes
Blend the soup till smooth
Serve with a dot of sour cream & a courgette flower on top



Hi Top Veg,
Thank you for this fabulous recipe. I love courgettes and want to use the flowers as well. I have lots of courgette plants so I am going to be inundated with courgettes and their flowers. How open do the flowers need to be?
Sara from farmingfriends
Comment by Sara - May 31, 2007 10:59 am
Try the flowers in salad too. They look pretty as well as taste good.
Comment by paula - June 1, 2007 2:21 pm
Hi Sara
Good to hear from you. Have a look at the flowers in the photos, they are at the ideal stage
TopVeg
Comment by TopVeg - June 4, 2007 11:03 am
Paula
Thanks for that - courgette flowers will transform a salad!
TopVeg
Comment by TopVeg - June 4, 2007 11:04 am
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It’s great blog…!
Comment by John - May 1, 2008 9:56 am
florists yellow pages…
[…] flowers, which are short lived perennials. Edelweiss is a German word which means noble and white. The Edelweiss flower is found at altitudes which range from 1,700 meters to 2,700 meters, general in areas with light soil, good […]…
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