Squash flower soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Unsalted butter |
| 2 | Onions; sliced | |
| 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 | |
Directions
* 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@...
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.