for 4 servings:

315g zucchini flowers (canned)

70g butter

3 spring onions, cut into rings

2 cloves of garlic, thinly sliced

1 to 2 fresh serrano chiles, cut into thin strips (as an alternative, use canned chiles serranos)

tarragon, thyme and marjoram (½ tsp each)

1 tablespoon chopped parsley

salt & freshly ground pepper

1 1/2 l broth (chicken or vegetables to taste)

250g mushrooms, thinly sliced

250ml sour cream or crème fraiche

Directions:

1. drain the flowers, carefully chop coarsely and set aside.

2. In a large frying pan, melt half of the butter and lightly sauté the green onions, garlic, and chiles. Add the squash blossoms and continue to saute for about 2 minutes.

3. Heat the broth in a large saucepan, add the squash blossom mixture, tarragon, thyme, and marjoram, season with salt and pepper, cover, and continue cooking over low heat for about 5 minutes.

4. In the meantime, sauté the mushrooms in the remaining butter, season with the parsley, salt and pepper and add to the soup.

5. mix the sour cream with some hot soup broth to temper it. Finally stir into the soup, season with salt if necessary and serve hot.