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ZUCCHINI FLOWER SOUP

Italian Family Dining by Edward & Eugenia Giobbi

This is a light soup that we like to serve before Chicken or Rabbit.  You can prepare this recipe well ahead of time—the rice retains its integrity nicely and the taste just gets more intense.
Serves 4


Ingredients

• 3 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 3 cups zucchmi flowers, chopped (about 15 large flowers)
• 1 tablespoon chopped flat-leaf parsley
• Salt and freshly ground black pepper
• 4 cups chicken stock
• 4 tablespoons rice
• 2 small zucchini (about 6 inches long), diced
• Grated Parmesan  cheese or extra virgin olive oil, for garnish


Directions
Heat the olive oil in a medium soup pot over medium heat. Add the onion and cook until it becomes translucent, about 5 minutes Add the zucchini flowers, parsley, and salt and pepper to taste. Cover and simmer for 10 minutes. Add 2 cups of the stock, cover, and simmer for 10 minutes. Puree in a
food processor or blender. Return to the soup pot. Add the remaining 2 cups of stock and cook for 10 minutes. Add the rice and cook until it is tender, about 20 minutes. Add the zucchini, cover, and simmer for 5 minutes, until the zucchini are tender when prodded with a fork.

Garnish  each serving with grated cheese or a drizzle of extra virgin olive oil.

 

 

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