Sunday, September 5, 2010

Zuccini Flower Soup

Hello all... yes once more Zucchini Flowers!!! And this is going to be the last of it for the rest of the year!!.. I made this delicious soup a few weeks back and hadn't have the time to blog about it.. but here you go! .. I was not going to forget about sharing this amazingly tasty comfort soup!..


Zucchini Flower Soup

Zucchini Flowers 200g
Chopped Onion 1 teaspoon
Garlic Clove 1/2
A few leafs of Epazote
1/4 cup of Cream
1 teaspoon of Sour Cream
1/2 teaspoon of oil
1/2 teaspoon of cornstarch
1/2 cup of chicken stock


Heat the oil in a in a pot, saute the onion & garlic. Once you start smelling the garlic add the epazote leafs and zucchini flowers. Let it cook for approx 15 mins with the lid on in medium heat, you don't want to burn the flowers. In a food processor, process the zucchini flower mix and then put it back on the pot and add the chicken stock and cream and mix until it is well incorporated. Keep it in low heat. To serve put a little bit of the sour cream, some zucchini flowers and queso fresco.


  1. Awesome! I've seen a whole lot of great zucchini flower recipes out there and this is one of the best! Glad I found your blog :)

  2. Fascinating! I had no idea you could cook with zucchini flowers . . . great pictures by the way!

  3. This is so fun! I have only ever seen fried & stuffed zucchini flowers. Love this new idea!

  4. This is a gorgeous soup and the pictures are bright and crisp. I like the addition of epazote - was disappointed when someone trampled it at my community garden. I adore flor de calabaza in all it's manifestations. I think I'll use them to garnish my creamy zucchini and corn soup - it makes for a very elegant presentation.

  5. How many does the recipe serve?????