800 g./13/4 lb. zucchini flowers - one onion - parsley
- 1 celery stalk - 120 g./4 oz. olive oil - 1 pckt. saffron - salt - pepper -
stock or water - bread
Steam the zucchini flowers, adding a little salt
to the water; finely chop and gently fry the onion, celery and a pinch of parsley
in the oil; add half a litre of stock, or boiling water with stock cube, and the
saffron. Add the zucchini flowers and continue cooking until all the ingredients
tend to become one; season with salt and pepper. You can serve the soup as it
is or enhance by placing slices of lightly toasted bread on the bottom of each
serving bowl.
N.B. Ingredients are given for 4 portions.
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Cuvé
di rosé
Santa Margherita
Rosé wine, Merlot and Cabernet Veneto wine.
Serve at:
10°-12° C.
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