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Roman Zucchini Blossoms Soup
Minestra con Fiore di Zucchini

Nothing is more Roman than Zucchini blossoms.

  • 1 pound. zucchini blossoms
  • 1 small onion, diced
  • 1 small celery stalk, diced
  • 1 clove garlic, minced
  • 1 quart chicken broth
  • 1/4 cup olive oil
  • Freshly milled pepper to taste (Romans like a lot of pepper)
  • Salt to taste
 

Method

Wash the zucchini blossoms and set aside (if they are too large, cut them up).

Saute onion garlic, and celery in olive oil over medium heat until nearly tender. Stir in heated broth, then add the zucchini blossoms. Simmer for 30 min. Add salt and freshly milled pepper to taste and serve.

Serves: 4

Contributor: pat ciesla

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