Squash Blossom Soup Sopa de Flor de Calabaza Ingredients: 3 tabsp butter 1/2 white onion, finely chopped 1 clove garlic, finely chopped 1 large bunch squash flowers roughly chopped - enough for 1 1/2 cups chopped flowers 3/4 cup milk 3/4 cup cream 3/4 cup fresh or best, light chicken stock freshly ground black pepper 1/2 teasp salt Method: Clean, prepare and roughly chop flowers. (Prepare by: rinsing quickly, checking inside for any little critters, breaking off the thin little green bits on the outer base of the flower and then the stems. Leave the stamen inside.) In a saucepan, melt butter. Lightly fry onion. Add garlic and fry 1 minute more. Add flowers and cook approx 3 minutes or until quite soft. Add salt and pepper. Add milk, cream and stock and bring to simmer point. Cook 5-6 minutes more . Liquidise in a blender and add salt, adjust seasonings. |