Squash Blossom Soup

Photo: flickr user swanksalot

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From Glorious American Food by Christopher Idone.

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Yield:

12.0 servings

Added:

November 30, 2009

Creator:

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Ingredients

1 pound squash blossoms (approximately 60 blossoms- reserve 8 for decoration)

2 tablespoons unsalted butter

1 bunch scallions, cut lengthwise and thinly-sliced

1 1/2 quarts reduced chicken or vegetable stock

1 1/2 pounds baby zucchini and yellow squash, chopped

2 cups heavy cream

salt and freshly-ground pepper

Preparation

1

Melt the butter in a medium saucepan; saute scallions until wilted. Add stock and simmer; add squash blossoms and squash to stock and simmer 10 minutes.

2

In a separate pan, reduce cream by half.

3

Strain broth into a clean saucepan; reserve solids. Puree solids, then fold back into broth with cream. Chill for one hour.

4

Serve, garnished with a squash blossom.

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