Squash Blossom Soup
By: Helen Pitlick
Published: Monday, November 30, 2009 - 4:03pm

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.

About


From Glorious American Food by Christopher Idone.