3 medium courgette flowers (400 g)
1 medium onion (100 g) finely chopped
2 cloves of garlic
2 vegetable bouillon cubes dissolved in 6 cups of hot water (1.4 liters)
2 tablespoons of wheat flour
1/4 cup of water (60 ml)
1/2 teaspoon of salt
3 medium courgette flowers (400 g)
1 medium onion (100 g) finely chopped
2 cloves of garlic
2 vegetable bouillon cubes dissolved in 6 cups of hot water (1.4 liters)
2 tablespoons of wheat flour
1/4 cup of water (60 ml)
1/2 teaspoon of salt
In a medium saucepan, over medium heat, combine the courgette flowers, onion, garlic, and vegetable bouillon cubes, cover, and cook until the courgette flowers are tender (about 25 minutes)
Reserve 1/2 cup of the cooked courgette flowers
In a blender, blend the remaining mixture to obtain a smooth cream
Transfer to the saucepan, add the wheat flour dissolved in water, and cook over medium heat, stirring constantly, until thickened (3 minutes)
Add the reserved courgette flowers and simmer for 1 minute
Season with salt
Transfer to a serving bowl and serve immediately
69 calories per serving
