Soup with Zucchini Flowers

1 lb. zucchini flowers
1/2 cup olive oil
1 small celery stalk,diced
salt
1 small onion
diced pepper
1 qt. chicken broth
1 garlic clove, minced

Chop the zucchini flowers finely. Leave 4 to garnish the soup adding them to the cooking broth during the last 5 minutes. Saute onion, garlic, and celery with the oil and continue to cook until nearly tender. Add broth, already hot, then add the zucchini flowers. Continue cooking at a simmer for 30 mins. Add salt and pepper to taste and serve hot. Sprinkle with Parmesan cheese, if desired.

Serves 4.