by Robert Reynolds, The Chef Studio
4 oz soft goat cheese
2-3 Tbsp heavy cream
1/4 cup grated Parmesan cheese
18 -20 zucchini blossoms
Mix the cheeses and cream together and use to stuff blossoms.
Arrange the blossoms carefully in an oiled non-reactive pan. Heat very gently with a lid on until they start to collapse and give up some water (2-3 minutes).
In a separate pan, heat 2 cups Your Famous Chicken Broth [link]. When the broth is hot, add 1 cup chopped herbs (2 parts parsley, 1 part chives, and1 part tarragon).
Place 4 or 5 blossoms in the bottom of each of 4 bowls Carefully ladle some of the herbed chicken broth over the blossoms and serve immediately.