Vegetarian Recipes - Flower Soup Recipe

  
 

Flower Soup Recipe

 

Ingredients

 

Serves 4

  • 4 oz/120 g edible flowers (daisies, cornflowers, mimosa, lilac, nasturtiums, pansies, roses)

  • 1 quart/1 liter boiling Vegetable Stock

  • white of 1 leek, thinly sliced

  • 2 tbsp extra-virgin olive oil

  • 1 large potato, boiled and mashed

  • 1 tbsp all-purpose/plain flour mixed in 3 tbsp water (optional)

  • salt and freshly ground black pepper to taste

  • cubes of toasted bread, to serve

Method:

  1. Set aside a few flowers to garnish. Finely chop the remaining flowers. Boil the chopped daisies in the stock for 10 minutes.

  2. Sauté the leek in the oil in a large saucepan over medium heat for about 10 minutes, or until lightly browned.

  3. Mix in the flower stock and mashed potato. If the  soup is too liquid, stir in enough of the flour and water mixture to thicken.

  4. Season with salt and pepper. Cook for 10 minutes, stirring constantly.

  5. Serve hot with the cubes of warm toast and the reserved petals of flowers.