Ingredients
Lily soup
250glily bulbs, cleaned
500gwater
130gfresh lilies, orange and yellow
Kosher salt
Chive blossom vinegar
75g chive blossoms, no green
500g white wine or champagne vinegar
To serve
Soup, thinned with ice water
Small lily bulbs (clean, hold in vinegar/water solution)
Chiffonade lily petals
Lily pistols
Scallion Emicee
Scallion rounds
Chive blossoms
Chive blossom vinegar
Method
Lily soup
Sweat bulbs, then add the water and simmer until tender.Blend and cool.When cool, blend in fresh lilies and pass and chill.On pick-up season with salt and adjust viscosity with ice water.
Chive blossom vinegar
Bring vinegar to a boil and pour over the chive blossoms. Allow to steep until cool.
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