Mexican-style spring minestrone

Method

1. To prepare the soup, drain and rinse the pre-soaked beans and place them in a medium saucepan. Cover with the stock, add the corn husks and rosemary and bring to the boil over medium heat. Simmer for 1 hour, or until tender.
2. Heat the oil in a large, wide heavy-based saucepan over low heat. Cook the onion and garlic until softened. Add the carrot, celeriac, fennel and corn kernels and cook until soft. Add the cooked beans and stock and bring to the boil. Remove from the heat, season with salt and pepper and set aside.
3. To prepare the zucchini flowers, combine the goat’s cheese, chives, tarragon and garlic in a small bowl. Season with salt and pepper. Spoon the mixture inside the flowers and twist the ends to secure.
4. Half-fill a heavy-based frying pan with peanut oil and heat the oil to 180°C.
5. To finish the soup, bring it to the boil again then add the beans, zucchini, peas, broad beans, pasta and tomatoes and bring to the boil again. Add the lime juice and adjust the seasoning, if required.
6. Blend the pasilla chilli relish with enough boiling water to make a smooth liquid for drizzling. Adjust the seasoning. Set aside.
7. To cook the zucchini flowers, dip them in the milk, then dredge in the masa harina flour and shallow-fry, turning occasionally, for 3–5 minutes, until crisp and golden brown. Remove using a slotted spoon and drain on paper towel. Season with salt.
8. Ladle the soup into shallow bowls, drizzle with the pasilla chilli relish and garnish with basil leaves. Sit the bowls on slightly larger under-plates. Place the zucchini flowers on the side or on top to serve.