Squash Blossom Soup

If you are lucky enough to get your hands on squash blossoms you must make this delicate soup!

1/4 stick butter
1 onion, sliced thin
1 cloves garlic, minced
4 c chicken broth
1/2 lb squash blossoms, removed from stem
1 c half and half
Salt and pepper
Grated anejo cheese
Truffle salt
Espelette pepper

Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer.

Transfer soup to food processor and puree until smooth. Add back to saucepan, pour in the half and half and bring to a boil. Season with salt and pepper and top with grated anejo cheese, a dry, crumbly Mexican cheese somewhat like parmesan, which can be used instead, for a somewhat different taste. Finsish with truffle salt and espelette.

Serves 6 – 8


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