Total Time
Prep 45 mins
Cook 0 mins

Cream of Zucchini Flowers and Saffron Soup

Ingredients Nutrition


  1. Chop red onion and zucchini flowers.
  2. Add to cold olive oil and sauté until the onion is transparent.
  3. Add 1.5 L whole milk and 360 mg of saffron threads (three 120 mg packets).
  4. Salt to taste.
  5. Make roux (30 g unsalted butter and 30 g flour, lightly cook and avoid browning the roux).
  6. Add roux mixture to soup to thicken.
  7. Serve.

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