Squash Blossom Soup

Name: Squash Blossom Soup
Ingredients: 1 pound squash blossoms approximately 60 blossoms- reserve 8 for decoration; 2 tablespoons unsalted butter; 1 bunch scallions cut lengthwise and thinly-sliced; 1 1/2 quarts chicken stock reduced; 1 1/2 pounds baby zucchini squash chopped; 2 cups heavy cream; salt; freshly ground pepper

8 ingredients

4 steps

Ingredients

1 pound squash blossoms approximately 60 blossoms- reserve 8 for decoration
2 tablespoons unsalted butter
1 bunch scallions cut lengthwise and thinly-sliced
1 1/2 quarts chicken stock reduced
1 1/2 pounds baby zucchini squash chopped
2 cups heavy cream
salt
freshly ground pepper

Directions

1

Melt the butter in a medium saucepan; saute scallions until wilted. Add stock and simmer; add squash blossoms and squash to stock and simmer 10 minutes.
2

In a separate pan, reduce cream by half.
3

Strain broth into a clean saucepan; reserve solids. Puree solids, then fold back into broth with cream. Chill for one hour.
4

Serve, garnished with a squash blossom.