Squash Blossom Soup


Photo: flickr user swanksalot
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Ingredients

1 pound squash blossoms (approximately 60 blossoms- reserve 8 for decoration)
2 tablespoons unsalted butter
1 bunch scallions, cut lengthwise and thinly-sliced
1 1/2 quarts reduced chicken or vegetable stock
1 1/2 pounds baby zucchini and yellow squash, chopped
2 cups heavy cream
salt and freshly-ground pepper

Preparation

1
Melt the butter in a medium saucepan; saute scallions until wilted. Add stock and simmer; add squash blossoms and squash to stock and simmer 10 minutes.
2
In a separate pan, reduce cream by half.
3
Strain broth into a clean saucepan; reserve solids. Puree solids, then fold back into broth with cream. Chill for one hour.
4
Serve, garnished with a squash blossom.

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About

From Glorious American Food by Christopher Idone.

Tags:

vegetable
soup
squash
vegan

Yield:

12.0 servings

Added:

Monday, November 30, 2009 - 4:03pm

Creator:

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