This deliciously fragrant and warming Italian soup combines zucchini flowers and sweet peas to create a brilliant vegetarian meal. Serve topped with a crumbly pangrattato for a restaurant quality dish at home.
1.Snap off flowers from zucchini; remove the yellow stamens from the centre of each flower. Cut zucchini in half lengthways.
2.Heat butter in a large saucepan over medium heat; cook shallots, stirring, for 3 minutes or until soft.
3.Add stock and the water to pan; bring to the boil. Add pasta and zucchini; simmer, 5 minutes, stirring occasionally.
4.Meanwhile, make pangrattato: remove crust from bread; tear into 1cm pieces. Heat oil in a large frying pan over medium-high heat; cook chilli and bread pieces, stirring, until browned lightly and crisp. Add garlic; cook until fragrant. Remove from heat; stir in parsley and rind. Season to taste.
5.Add asparagus and peas to soup; simmer, 5 minutes or until just tender. Season to taste. Stir in zucchini flowers.
6.Ladle soup into bowls; top with pangrattato and rind.
Pangrattato is the Italian name for breadcrumbs, which can be fine or coarse, these are best made with day-old bread. This soup is best made before serving as the green vegetables will lose their vibrancy on standing. If you can’t find zucchini flowers, use medium sized zucchini, thinly sliced.