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Aztec Flower Soup

Global.Potpourri's picture
Ingredients
  Vegetable oil 2 Teaspoon
  Onion 1 , finely chopped
  Garlic 1 Clove (5 gm), minced
  White rice 2 Tablespoon
  Chopped fresh marjoram 2 Teaspoon
  Chopped fresh thyme 2 Teaspoon
  Chicken stock 3 1⁄2 Pint (8 Cups, 2 Liters)
  Zucchini flowers 12 (Courgette)
  Canned chickpeas 14 Ounce, drained, rinsed (Or Cooked, 440 Gram)
  Chopped cooked chicken 8 Ounce (250 Gram)
  Avocado 1 , sliced
  Jalapeno chilies 2 , sliced
  Coriander leaves 1 Tablespoon (Cilantro)
  Onion 1⁄4 , chopped
Directions

1. Heat oil in a saucepan over a medium heat, add onion and garlic and cook, stirring, for 3 minutes or until onion is soft. Add rice, marjoram, thyme and stock, bring to simmering and simmer for 15 minutes.
2. Remove the stamens and pistils from the zucchini (courgette) flowers by pinching with your fingers. Check that there are no insects hidden in the petals and wash flowers by dipping into water briefly. Trim stalks and set aside.
3. Add chickpeas, chicken and zucchini (courgette) flowers to soup and cook for 3 minutes or until flowers are tender.
4. To serve, ladle soup into bowls and top with cheese, black pepper.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
South American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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