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Home / Residents / Recipes
Cold Baby Zucchini Soup
Serves : 4 person(s)
350  gms     Cubed baby zucchini
    New onions
1/2      Garlic clove
750  ml     Broth
    Zucchini blossoms
100  gms     Fresh ricotta
50  gms     Parmigiano Reggiano
2  tbsp     Olive oil
    Small bread (as soup bowls)
Preparation Method

Mince the onions and garlic. Saute them in a frying pan with 2 tablespoons of olive oil and add the zucchini. Add the broth and braise for 20 minutes. Adjust for salt and puree. While the soup cools, combine the ricotta and Parmigiano Reggiano in a bowl and fill the cleaned, washed zucchini flowers with this mixture. Steam the zucchini blossoms for 8 minutes and let them cool. Hollow out the breads to make bowls, reserving the lids. Pour the soup into the bread bowls and garnish with zucchini blossoms.

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