Rapeseed Flower Soup

For the canola flower soup, first peel and finely dice the onion. Heat butter in a saucepan and sauté onion. Add the rape blossoms.

Deglaze with stock. Simmer for about 10 minutes. Add whipped cream and season to taste. Finely puree the soup.

Pour canola flower soup into plates and garnish with a few drops of pumpkin seed oil.

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