500 g courgette 100 g courgette flowers 1 onion 1 clove garlic 1 chili 500 ml vegetable stock 50 g cream 2 tablespoons olive oil salt pepper parsley
Directions
Slice the onion and the courgettes. Stew all in oil. Pour in the stock and cook for 15 minutes. Remove from heat and make a puree. Add the cream, and season with the spices and heat it again, but do not let it boil.