Cold Creamy Cucumber Begonia Soup
From: International Flower Bulb Centre
Comments: Preparation time : 20 minutes
Begonia flowers are all edible, crunchy. They have an excellent slightly acid taste, somewhere between lemon and some vinegars tastes, which asks to be mixed with sweet mixtures. Uncooked, they can be added to fresh cream yogurt and white sauces; they also can be cooked in creamy vegetable soups. Begonias grow in gardens, on terraces and balconies downtown, to the delight of everyone as their blooming season goes from July to the fall.
The ones grown in greenhouses, can be found all year long; they are grown as edible flours by the new farmers.
Servings: 6
  • 1 nice cucumber
  • Approximately 20 red begonia flowers
  • 1 small white fresh paste cheese such as 'Faisselle'
  • 2 talespoons [30 mL] heavy cream
  • Coarse salt, as needed
  • Freshly chopped parsley, to taste
  • Salt and pepper, to taste
  • Peel then cut cucumber into thin slices.
  • Transfer into a seive then sprinkle cucumber slices with coarse salt and leave to drip.
  • Rinse red begonia flowers; half larger ones and keep a few whole ones to decorate.
  • Rinse cucumber slices under cold water; drain well.
  • Into a salad bowl, mix together white cheese, heavy cream, salt and pepper before mixing in well-drained cucumber slices, and begonia flowers.
  • Sprinkle all over with freshly chopped parsley and reserved flowers.
  • Refrigerate before serving, really cold.