Squash Flower Soup

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Squash Flower Soup Ingredients

6 tb Unsalted butter	(or 2 quarts water)
2 Onions; sliced	1 lb Zucchini or other squash
1 ts Salt; or more to taste	(8 cups loosely packed
1/2 ts Freshly-ground black pepper	?? quantity Half-and-half
3 Garlic cloves; sliced	1/2 c Grated Anejo cheese
2 qt Vegetable Stock; see * Note	1 Lime; cut 6 or 8 wedges

Instructions for Squash Flower Soup

* 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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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