Name: Spring vegetable broth with cheese-filled zucchini flowers
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: Spring vegetable broth; 2.5 litre (10 cups) water; 3 pontiac potatoes (600g), unpeeled, halved; 2 tomatoes (300g), quartered; 2 carrots (240g), chopped coarsely; 2 stalks celery (200g), trimmed, chopped coarsely; 1 brown onion (200g), chopped coarsely; 100 gram mushrooms, halved; 2 clove garlic, unpeeled, bruised; 8 black peppercorns; 1 bay leaf; 2 sprigs fresh flat-leaf parsley; 2 sprigs fresh dill; 12 baby zucchini with flowers attached (240g); 170 gram asparagus, chopped coarsely; 150 gram sugar snap peas, halved diagonally; Cheese-filled zucchini flowers; 150 gram soft goat's cheese; 1 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 1 tablespoon finely chopped fresh dill

Ingredients

Spring vegetable broth

2.5 litre (10 cups) water

3 pontiac potatoes (600g), unpeeled, halved

2 tomatoes (300g), quartered

2 carrots (240g), chopped coarsely

2 stalks celery (200g), trimmed, chopped coarsely

1 brown onion (200g), chopped coarsely

100 gram mushrooms, halved

2 clove garlic, unpeeled, bruised

8 black peppercorns

1 bay leaf

2 sprigs fresh flat-leaf parsley

2 sprigs fresh dill

12 baby zucchini with flowers attached (240g)

170 gram asparagus, chopped coarsely

150 gram sugar snap peas, halved diagonally

Cheese-filled zucchini flowers

150 gram soft goat's cheese

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1 tablespoon finely chopped fresh dill

Method

1.Place the water in a large saucepan with potato, tomato, carrot, celery, onion, mushrooms, garlic, peppercorns, bay leaf, parsley and dill; bring to the boil. Reduce heat; simmer, uncovered, 1½ hours.

2.Strain broth through muslin-lined sieve or colander into a large heatproof bowl. Discard solids.

3.Meanwhile, separate flowers from each zucchini; reserve flowers for cheese-filled zucchini flowers. Chop zucchini coarsely; reserve for broth.

4.To make cheese-filled zucchini flowers, combine ingredients in a small bowl. Discard stamens from reserved zucchini flowers; fill flowers with cheese mixture, twist petal tops to enclose filling.

5.Return broth to same cleaned pan; bring to the boil. Remove pan from heat; add reserved zucchini, asparagus and peas.

6.Serve bowls of soup topped with zucchini flowers.

Women's Weekly Food