Fall in love recipes

Cream of Squash Blossom Soup

Ingredients

• 60 squash blossoms
• 5 cups water
• 2 tablespoons butter, unsalted
• 1/2 onion, chopped
• 1/4 cup all purpose flour
• 6 cups chicken stock
• 1 cup table cream
• 1 teaspoon salt or to taste

1. Remove blooms' stems and sepals, leaving just the petals and pistils to work with.
2. Boil water and add flowers. Let them boil for 1 minute, pushing flowers down into boiling water with a spoon (they tend to float).
3. Remove from heat, drain and immediately place them in iced water. Drain, chop and set aside.
4. In a medium skillet, heat butter. Add onion and squash blossoms and cook for 3 minutes. Add flour and stir until flour lightly browns.
5. Add chicken stock, let boil, then add table cream. Cook for 5 minutes. Add salt and remove from heat.
6. Blend in a blender on medium-high speed and strain.
7. Keep warm and serve in soup bowls.