Aztec Flower Soup
|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|
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.