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Zucchini Mint Soup with Crabmeat-Filled Blossoms
Chef Marco Moreira of Tocqueville - New York, NY
Adapted by StarChefs

Yield: 4 Servings


  • 1 small onion, peeled and diced
  • 5 cloves garlic, minced
  • 2 Tablespoons extra virgin olive oil
  • 4 green zucchini, cut into small dice
  • 2 sprigs mint, leaves picked and roughly chopped
  • 1 quart vegetable or chicken broth
  • Salt and pepper to taste
    Zucchini blossoms:
  • ¼ pound jumbo lump crabmeat
  • 1 Tablespoon fresh chives, chopped
  • 1 Tablespoon fresh tarragon, chopped
  • ½ Tablespoon fresh lemon juice
  • 4 zucchini blossoms
For soup:
In a medium-sized pot, sweat minced onion and garlic in olive oil over low heat for 10 to 15 minutes, until transparent. Add the diced zucchini and cook an additional 5 minutes. Add the mint leaves and then the stock. Bring to a simmer, puree in blender and then pass through a fine strainer. Season with salt and pepper to taste. Soup can be served immediately or chilled overnight to allow the flavors to meld.

For blossoms:
Gently pick through crabmeat with your fingers, making sure there are no pieces of shell. Mix the crabmeat with all the herbs. Season with salt, pepper and lemon juice to taste. Open zucchini blossoms up and carefully stuff them with crabmeat mixture. Allow enough space to fold leaves over, closing them up over the crabmeat.

To serve, warm the blossoms in a steamer using additional stock. Place them in the center of 4 warm bowls. Pour the soup around and serve.

Wine Pairing:
A dry Gewürztraminer such as the Navarro Vineyard, 2002 Gewürztraminer from California