EyeSwoon

Vegetarian Soup of Courgette Flower

Chef Augusto Pasini

franciacorta_italy_chef_recipe_eyeswoon_full
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  • Ingredients

      •  2 shallots
      • 6 baby courgettes with flowers
      • 1g saffron threads
      • 100g Franciacorta Monterossa PR
      • 50g fresh cream
      • 50g Franciacorta sauce
      • 20g chives
      • 20g olive oil from Sebino
  • The Prep

      1. Soften the chopped shallots in a little oil.
      2. Simmer with the Franciacorta.
      3. Add the cubed courgette and add a little stock scented with chamomile flowers. Bring to the boil and add half of the saffron threads.
      4. Pour in the cream, take off the heat add chives and then salt and pepper to taste.
      5. Serve in a shallow bowl using the raw courgette flowers to garnish.