I had been waiting for my cactus flowers ‘tanhua’ to bloom. Such beautiful dedicate living wonders, with flowers only open up for one precious night.
The unusual weeks of Sydney rain stopped briefly on Sunday afternoon. The flowers quietly bloomed during the night. I harvested 3 flowers, just enough to make soup for two.
I gently washed and sliced the flowers into quarters. I dropped the flowers into a saucepan of water with thinly julienne chicken breast; brought it to a boil, added a dash of sesame oil, a dash of dark soy sauce and a few pinches of white pepper. The soup was done in 3 minutes.
And here it was, a simple soup to show my appreciation of these natural beauties.
