Spring vegetable broth
Cheese-filled zucchini flowers
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.