1 small cooked chive blossom (500 g)
2 cups of milk
1 tablespoon of wheat flour
2 tablespoons of butter or margarine at room temperature
1/2 cup of vegetable broth from cooking the chive blossoms
salt and black pepper to taste
1 small cooked chive blossom (500 g)
2 cups of milk
1 tablespoon of wheat flour
2 tablespoons of butter or margarine at room temperature
1/2 cup of vegetable broth from cooking the chive blossoms
salt and black pepper to taste
Place milk, flour, and butter in a blender
Blend for a few seconds
Add half of the chive blossoms and broth, and blend until creamy
Pour into a pot and simmer over low heat, stirring frequently
Let cook slowly for about 10 minutes
Season to taste
Serve garnished with remaining chive blossom florets and parsley
Serves 4.
