1 litre/1 3/4 pints Meat Stock
25 g/1 oz butter 1 tablespoon olive oil
1 onion, chopped 1 carrot, chopped
1 celery stick, chopped 4 courgettes, finely diced
300 g/11 oz courgette flowers, cut into strips 120 g/4 oz soup pasta, such as ditalini
salt and pepper Parmesan cheese, freshly grated, to serve


1.Bring the stock to the boil. Heat the butter and olive oil in another pan, add the onion, carrot and celery and cook over a low heat, stirring occasionally, for 10 minutes.
2.Add the courgettes and courgette flowers and cook for 2 minutes, then pour in the hot stock. Bring to the boil, add the pasta and cook until al dente.
3.Season with salt and pepper to taste, ladle into a soup tureen and serve with Parmesan.

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