Recipe for Squash Flower Soup 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
1
Ingredients:
Amount Ingredient
6 tbl Unsalted butter
2 x Onions sliced
1 tsp Salt or more to taste
1/2 tsp Freshly-ground black pepper
3 x Garlic cloves sliced
2 qt Vegetable Stock see * Note
(or 2 quarts water)
1 lb Zucchini or other squash flowers
(8 cups loosely packed flowers)
?? quantity Half-and-half
1/2 cup Grated Anejo cheese
Instructions:
Instructions: 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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Squash Filled Hats - (Capellacci Di Zucca)   ::   Squash Fluff   ...