Squash Flower Soup

2013-11-05
  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 10m
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Ingredients

  • 6 tablespoons unsalted butter
  • 2 onions, sliced
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, sliced
  • 2 quarts Vegetable Stock, recipe follows
  • 1 pound (8 cups loosely packed) zucchini or other squash flowers
  • 1/2 cup grated Anejo cheese
  • 1 lime, cut into 6 or 8 wedges

Method

Step 1

In a stockpot melt the butter over moderate heat. Saute the onions with the salt about 5 minutes. Add the garlic and cook 1 to 2 minutes longer. Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook 10 to 12 minutes. Then stir in the flowers and cook 5 minutes longer. Transfer to a blender or food processor and puree until smooth. Sift through a strainer back into the soup pot. Pour in the half and half and bring back to a boil. Season to taste with salt and pepper. Serve hot, garnished with the cheese and lime wedges.

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