Squash Blossom Soup Recipes

SQUASH FLOWER SOUP

Steps:

• 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.

WILD MUSHROOM AND SQUASH BLOSSOM SOUP

Steps:

• Heat 2 tablespoons of the oil in a frying pan. Add 2/3 of the onion and 2 cloves of the garlic. Cook, without browning, until translucent.
• Add the squash, sprinkle with salt, cover the pan and cook for about 3 minutes. 3. Add the corn, and continue cooking for 3 more minutes.
• Add the squash blossoms and cook, uncovered, until the vegetables are just tender, about 5 minutes. The mixture should not be too juicy. If necessary, reduce the liquid over a high flame.
• Add the mixture to the chicken broth in a saucepan, uncovered, and heat over a low flame for a few minutes.
• Chop the larger mushrooms, leaving the smaller ones whole. Heat 1 tablespoon of oil in the frying pan. Add the remaining onion and garlic, and cook until the onion is translucent. Add the mushrooms, and cook over a fairly high heat, uncovered, for about 5 minutes. Add the cilantro, and cook for 2 more minutes or until just tender.
• Add the mushroom mixture to the saucepan, and simmer for about 10 minutes, so that all the flavors blend well.
• Meanwhile, heat the remaining 1/2 tablespoon of oil in the frying pan. Add the chili or pepper strips and a sprinkle of salt, and cook for 1 minute. Serve on top of the broth.