Vegetable Blossom Soup
Ingredients
- 60-70 squash, bean or cucumber blossoms, washed
- 1 tbs. butter
- 1/2 C. chopped sweet onions
- 2 garlic cloves, minced
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 6 C. chicken or vegetable stock
- Garnish: Chives, Chervil or other herbs
Directions
Remove any stamens from the blossoms. Set aside. Melt the butter in a pan over medium heat. Add the onions and garlic and sauté until the onions are softened. Reduce the heat to low, add the salt, pepper and squash blossoms and sauté for 3 minutes, stirring occasionally to prevent scorching. Add the stock, increase the heat and bring to a boil. Reduce the heat to low, and simmer for 10 minutes. Remove from the heat and serve hot, garnished with herbs.
