Zuchinni flower and rice soup

[mischief]

3 Tbvsp Olive oil..
I med onion,diced.
1 Tbsp chopped parsley
3 cups chopped zucchinni flowers. about 15
salt and pepper
4Tbsp Rice
4 cups chicken stock
2 small zuchinnis
grated parmesan

Heat the oil, add the onions and cook til transluscent.
Add flowers,parsley salt and pepper.
Cover and simmer 10 mins.( I only did this bit for afew minutes)
add 2 cups of stock and simmer for 10 mins.covered
Puree and return to pan.
Add last two cups of stock with rice and cook 20 mins. or til tender with lid on.
I think you need to check it to make sure there is enough liquid- I had to add some.
Add chopped zuchinni cover and simmer 5 mins.
Garnish with cheese and drizzle with olive oil.

[eco4560]

Can you use the flowers off any cucurbit? I have squash, zucchini and pumpkin all next to each other and I can't remember which is which. The rain is keeping the bees away so there's no fruit setting.

[mischief]

I'm not totally sure but I think so.
I have been eyeing up the butternut flowers cos I am not getting enough zuchinni flowers.
We specifically grew this Italian type cos the catelogue said it produced alot of malke flowers.
I have ben using the female flowers too once they have obviously been pollinated.
I found its best to check inside the flowers before you use them in case of bugs and also to make sure the knobby bits inside havent gone off/brown/mushy.

[Fernando Pessoa]

Yes I want to know that as well,I eat pumpkin tips all the time,soy sauce garlic,ginger.The flowers I don't know.

[eco4560]

Flowers you can eat (http://www.associatedcontent.com/article/32051/flowers_you_can_eat.html?cat=5)
Apparently you can eat squash and pumpkin flowers. Looks like a new taste sensation coming up for dinner tomorrow!