Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 9 Times
Can be made ahead of time.
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Squash Blossom Soup
Cookbook
Yield : Serves 8
Ingredients
- 1 pound squash blossoms, reserve 8 of the choicest blossoms for decoration (about 60 blossoms)
- 2 tablespoons unsalted butter
- 1 bunch scallions, including some of the green, cut lengthwise and thinly sliced
- 1½ quarts chicken stock , reduced by half, or canned low-sodium chicken broth
- 1½ to 2 pounds baby zucchini and yellow squash, chopped
- 2 cups heavy cream
- Salt and freshly milled white pepper
Equipment:
- Food processor or blender
Directions
Remove the blossoms from the squash. In a medium kettle or saucepan, melt the butter. Sauté the scallions until wilted. Add the reduced stock and bring to a simmer. A dd the blossoms and squash to the stock. Simmer for 10 minutes.
Meanwhile, in a separate pan, reduce the cream by half. Strain the broth into a clean saucepan. Puree the solids in a food processor. Fold the puree into the broth and add the cream. Season to taste and chill for 1 hour.
When ready to serve, decorate each plate with a reserved squash blossom.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
318 kcal
8 % daily value
50 % daily value
11 % daily value
541 mg
39 mg
7 g
5 g
1 g
13 g
95 mg
577 mg
16 g
27 g
7 % daily value
