“Cream of Zucchini Flowers and Saffron Soup”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop red onion and zucchini flowers.
  2. Add to cold olive oil and sauté until the onion is transparent.
  3. Add 1.5 L whole milk and 360 mg of saffron threads (three 120 mg packets).
  4. Salt to taste.
  5. Make roux (30 g unsalted butter and 30 g flour, lightly cook and avoid browning the roux).
  6. Add roux mixture to soup to thicken.
  7. Serve.

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