Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Squash Flower Soup
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 177
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 42
- Sodium
- 361
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
Ingredients
6 tablespoons unsalted butter
2 onions, sliced
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
3 garlic cloves, sliced
2 quarts Vegetable Stock, recipe follows
1 pound (8 cups loosely packed) zucchini or other squash flowers
1/2 cup grated Anejo cheese
1 lime, cut into 6 or 8 wedges
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.