Squash Flower Soup
Recipe courtesy of
Mary Sue Milliken
and
Susan Feniger
- Total:
- 1 hr 10 min
- Prep:
- 30 min
- Cook:
- 40 min
- Level:
- Easy
Ingredients
Directions
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.
c.1997, M.S. Milliken & S. Feniger, all rights reserved
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