Squash Flower Soup |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | 367 | N/A | 21g | 794mg | 35g | 11g | 54mg |
| INGREDIENTS: | ||
| 6 tablespoons unsalted butter | 2 onions, sliced | 1 teaspoon salt, or more to taste |
| 1/2 teaspoon freshly ground black pepper, or more to taste | 3 garlic cloves, sliced | 2 quarts vegetable stock, or water |
| 1 pound (8 cups loosely packed) zucchini or other squash flowers | 2 cups half-and-half | 1/2 cup grated anejo cheese |
| 1 lime, cut into 6 or 8 wedges | ||
| 1 | Melt the butter in a stockpot over moderate heat. Saute the onions with the salt and pepper, 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. |
| 2 | Strain back into the soup pot. Pour in the half-and-half and bring to a boil. Season to taste with salt and pepper. Serve hot, garnished with the cheese and lime wedges. |