Yellow Squash & Blossom Soup
Ingredients
- 4 shallots, minced
- 1/4 cup butter
- 4 lbs. yellow zucchini or crookneck squash
- 2 quarts chicken stock, or more if needed
- salt and pepper
- 12 squash blossoms
Method
- Sweat shallots in butter in soup pot and soft. Rough chop squash and add to pot and cook about 5 minutes. Add chicken stock to barely cover. Simmer until the squash is just tender. With a hand blender puree the soup. Season with salt and pepper. Add more chicken stock if needed to make nice consistency.
- Julienne the petals of the blossoms. Serve the soup in warm wide bowls and garnish with blossoms.
Notes
- SERVINGS: 8
- SOURCE: Adapted from Alice Waters
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