Pumpkin Flower Stuffed with Mackerel in Creamy Tomato Soup

Name: Pumpkin Flower Stuffed with Mackerel in Creamy Tomato Soup - Simona C.
Ingredients: For 6 servings of tomato cream soup: 300 ml thick tomato juice with pulp; 1 carrot; 1/2 celery stalk; 1 green onion; 1 tablespoon of oil; salt and pepper to taste; fresh parsley for garnish. Pumpkin flowers: 6 pumpkin flowers; 150; 200 g mackerel in natural sauce (I used canned); 1 green onion; salt and pepper to taste; 1 egg; milk; durum wheat flour or breadcrumbs.

Over - Pumpkin Flower Stuffed with Mackerel in Creamy Tomato Soup by Simona C. - Recipia

To create a delicious and comforting tomato cream soup, start by preparing all the necessary ingredients. Carefully peel the vegetables: the carrot, onion, celery, and of course, the tomatoes. Cut each of these vegetables into very small pieces to allow for even cooking and a fine texture at the end. In a medium-sized pot, add a tablespoon of extra virgin olive oil. Heat the oil over medium heat, then add the chopped vegetables along with a pinch of salt. Cover the pot and let the vegetables sweat for a few minutes, stirring occasionally, until they become soft and the flavors combine. Once the vegetables have softened, add ½ cup of water and reduce the heat to low. Simmer the mixture on low heat for about 5 minutes, being careful not to let too much liquid evaporate. The next step is to add the tomato pulp. This will bring extra flavor and intensify the color of the soup. Let the mixture simmer on low heat, stirring occasionally, until all the vegetables are completely cooked and soft. Once the mixture has cooled, use a blender or an immersion mixer to turn everything into a smooth cream. Adjust the consistency of the soup by adding water or broth if necessary, and season with salt and pepper to taste. Now, let’s deal with the zucchini flowers. Choose fresh flowers, preferably from the garden or a vegetable market. Use a damp cloth to clean each flower, making sure to remove any impurities from the outside and inside. If you feel that the flowers need washing, do it quickly and make sure to dry them thoroughly with a clean towel. Then, with a sharp knife, clean the pistil from the inside, keeping in mind that it is normal for the flower to break a little in this process. Now, prepare the fish filling. Use cooked fish, preferably canned in natural sauce, but you can also opt for fish boiled in water with spices and vegetables. Add finely chopped green onion that you have blanched and drained well. Season with salt and pepper to taste. Fill each flower with the fish mixture, then dip the flower in a beaten egg mixed with a little milk before rolling it in flour or breadcrumbs. Place the stuffed flowers on a baking tray lined with parchment paper. Preheat the oven to 180-200°C and bake the flowers for about 15 minutes, until they become golden and crispy. When serving, place a stuffed flower on a deep plate, adding a ladle of tomato cream soup and garnishing with fresh green parsley. This combination of flavors will turn the meal into an unforgettable culinary experience!