Squash Flower Soup

Directions

1. 1
   In a stockpot melt the butter over moderate heat.
2. 2
   Saute the onions with the salt about 5 minutes.
3. 3
   Add the garlic and cook 1 to 2 minutes longer.
4. 4
   Pour in the vegetable stock or water.
5. 5
   Bring to a boil, reduce to a simmer and cook 10 to 12 minutes.
6. 6
   Then stir in the flowers and cook 5 minutes longer.
7. 7
   Transfer to a blender or food processor and puree until smooth.
8. 8
   Sift through a strainer back into the soup pot.
9. 9
   Pour in the half and half and bring back to a boil.
10. 10
    Season to taste with salt and pepper.
11. 11
    Serve hot, garnished with the cheese and lime wedges.