1 small bouquet of chrysanthemums (or 2 handfuls small blooms, stems and leaves removed)
8 oz. mushrooms, sliced or quartered
1 big onion, diced
2 cubes Knorr chicken bouillon and 2 cubes Knorr vegetable bouillon
1 bouquet chervil or 1 teaspoon dried chervil
3 big red potatoes, diced
1 fennel bulb, diced
fresh bread croutons
8 cups water
Heat 2 tablespoons oil in 8-quart stockpot. Saute onions and fennel until tender, about 5 minutes. Pour water in a pan, add chicken extract, potatoes and mushrooms. Cook softly for 18 minutes. Mix the soup. Add salt according to taste and stir in flower petals.
Fry croutons in oil. Sprinkle with saffron. Place a few flower petals on top. Serve soup with flowery croutons scattered on top.
Source: adapted from recipe in Bloom magazine, Issue 4
Prepared by: Lena for the November 2007 meeting.