Squash Blossom Soup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 60 male squash blossoms (or female blossoms if male blossoms are not available), washed | 1 tablespoon unsalted butter | 1/2 cup chopped wild onion or yellow onion |
| 2 cloves garlic, finely chopped | 1 teaspoon white pepper | 6 cups chicken stock |
| 18 sprigs chervil, for garnish | ||
| 1 | If using male squash blossoms, remove the stamens. Set aside. Melt the butter in a saucepan over medium heat. Add the onions and garlic and saute until the onions are translucent. Decrease the heat to low, add the salt, pepper, and squash blossoms, and saute for 3 minutes, stirring occasionally to prevent burning. Add the stock, bring to a boil over high heat, decrease the heat to low, and simmer for 10 minutes. Remove from the heat and serve hot, garnish with sprigs of chervil. |