Free Recipe Squash Flower Soup
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Squash Flower Soup Recipe
6 tb Unsalted butter
2 Onions; sliced
1 ts Salt; or more to taste
1/2 ts Freshly-ground black pepper
3 Garlic cloves; sliced
2 qt Vegetable Stock; see * Note
(or 2 quarts water)
1 lb Zucchini or other squash
-flowers
(8 cups loosely packed
-flowers)
?? quantity Half-and-half
1/2 c Grated Anejo cheese
1 Lime; cut 6 or 8 wedges
Squash Flower Soup Preparation
* 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 – 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.
Cooking Temperature:
Recipe Serves: 1
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