Squash Blossom Soup
Ingredients
1/2 lb squash blossoms | ||
2 tbs unsalted butter | ||
1 small bunch scallions, thinly sliced | ||
1 and 1/2 quarts chicken stock | ||
1 1/2 lb yellow squash, chopped | ||
2 cups heavy cream | ||
3 cloves garlic, minced | ||
1 tbs cilantro, chopped | ||
kosher salt and white pepper to taste | ||
button mushrooms, thinly sliced for garnish | ||
croutons for garnish |
- Separate the blossoms from the squash, if attached
- Peal and chop the squash.
- Add the butter to a large saucepan and using medium heat add the scallions and saute for about 5 minutes or until softened.
- Add the squash blossoms the squash along with the stock.
- Simmer for about 15 minutes.
- Add the cream and reduce the mixture to about half.
- Allow the soup to cool, then add to the bowl of a food processor or blender and puree until smooth.
- Season with salt and pepper.
- You may chill the soup covered for at least 1 hour or you may serve warm.
- When ready to serve, garnish each bowl with a squash blossom.
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