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 â€“ 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