Squash Flower Soup

Recipe Ingredients

6 tablespoons	90ml	Unsalted butter
2		Onions - sliced
1 teaspoon	5ml	Salt - or more to taste
1/2 teaspoon	2.5ml	Freshly-ground black pepper
3		Garlic cloves - sliced
2		Vegetable Stock - see * Note
		(or 2 quarts water)
1 lb	454g / 16oz	Zucchini or other squash flowers
		(8 cups loosely packed flowers)
		Half-and-half
1/2 cup	73g / 2.6oz	Grated Anejo cheese
1		Lime - cut 6 or 8 wedges

Recipe Instructions

* 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.

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 - http://www.foodtv.com

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