Step 1

Fry the shallot celery fennel and two of the garlic cloves in the oil until softened but not coloured.

Step 2

Add the stock and bubble gently for about 10 minutes.

Step 3

Add the green beans; peas and broad beans and continue to cook for a further 10 minutes. Then add the courgette and cook for about 5 minutes more.

Step 4

Remove from the heat and stir in 1/4 of the chopped herbs the double cream and the parmesan.

Step 5

Leave to cool.

Step 6

When you're almost ready to eat mix the ricotta with the remaining garlic (crushed) and the rest of the chopped herbs then add a good grating of nutmeg and a touch of salt and pepper.

Step 7

Stuff this into each bloom.

Step 8

Whisk the egg whites until softly peaking then beat in the egg yolks and flour and season. Immerse each bloom in the batter then put straight into a shallow panful of hot oil and fry until justgolden.

Step 9

Drain and serve immediately placing one alongside each bowl of soup.

Step 10

Stir a spoonful of pesto into each bowl before tucking in.

Step 11

Courgette flowers are a little pricey but their crispy texture when battered and fried along with the milkysmooth nutmeg and ricotta stung goes brilliantly with this soup. Either of course could be served on its own.

Step 12

Fills 4 bowls