|6 tablespoons||Unsalted butter|
|1 teaspoon||Salt; or more to taste|
|½ teaspoon||Freshly-ground black pepper|
|3||Garlic cloves; sliced|
|2 quarts||Vegetable Stock; see * Note|
|(or 2 quarts water)|
|1 pounds||Zucchini or other squash flowers|
|(8 cups loosely packed flowers)|
|?? quantity Half-and-half|
|½ cup||Grated Anejo cheese|
|1||Lime; cut 6 or 8 wedges|
* Note: See the "Vegetable Stock" recipe which is included in this collection.
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. This recipe yields ? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6103 broadcast 09-11-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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