Sopa de flor de calabaza

AT A GLANCE

  • Serves 4 people

  • 40 gm butter, coarsely chopped
  • 80 gm mild pancetta, finely diced
  • 1 onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 1½ litres (6 cups) chicken stock
  • 20 zucchini flowers, stamens removed, zucchini and flower separated, zucchini thinly sliced, 16 flowers torn, 4 flowers reserved, to serve
  • 2 corn cobs, kernels removed
  • 2 vine-ripened tomatoes, coarsely chopped
  • 1 cup (loosely packed) coriander, finely chopped
  • For drizzling: olive oil
  • To serve: pickled jalapeños
01   Melt butter in a large saucepan over medium-high heat, add pancetta, onion and garlic and stir until tender (3-5 minutes). Add stock, zucchini, torn flowers, corn and tomato, simmer until vegetables are tender (5-7 minutes), add coriander and season liberally to taste. Divide soup among bowls, drizzle with a little oil, scatter with reserved flowers and serve hot with pickled jalapeños to the side.

Topics:

PANCETTA, MAIN, MEXICAN, ZUCCHINI FLOWERS, GARLIC, SPRING, TOMATOES, CORN, DRINK SUGGESTION, CORIANDER, SOUP

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES AND LISA FEATHERBY

Drinking Suggestion:

A LIGHT MEXICAN LAGER. , suggested by MAX ALLEN

FEATURED IN

Sep 2011

Sep 2011

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