Squash flower soup

Yield: 1 servings

Measure Ingredient
6 tablespoons Unsalted butter
2 \N Onions; sliced
1 teaspoon Salt; or more to taste
½ teaspoon Freshly-ground black pepper
3 \N Garlic cloves; sliced
2 quarts Vegetable Stock; see * Note
\N \N (or 2 quarts water)
1 pounds Zucchini or other squash flowers
\N \N (8 cups loosely packed flowers)
\N \N ?? quantity Half-and-half
½ cup Grated Anejo cheese
1 \N 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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