Squash Blossom Soup
Squash Blossom Soup requires roughly 2 hours from start to finish. This recipe serves 8. One serving contains 176 calories, 7g of protein, and 12g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up chicken stock, heavy cream, squash blossoms, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet. It works well as a soup. com.
Remove the blossoms from the squash. In a medium kettle or saucepan, melt the butter. Saut 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.
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