3 tablespoons butter
1 small onion, chopped
1 clove garlic, minced
3 dozen squash blossoms*, rinsed and chopped
3 cups chicken broth
1 cup half-and-half
Salt and pepper to taste
Blossoms for garnish
In a large saucepan, melt butter, add onion and garlic.
Cook until soft. Add blossoms, stir until softened. Add broth and
bring to a boil. Reduce heat, simmer 10 minutes.
Pour mixture into food processor or blender and puree.
Return mixture to saucepan, slowly adding half-and-half and season
with salt and pepper to taste. Garnish bowls with additional rinsed
blossoms. (If you need more blossoms, you may use washed pumpkin
blossoms in addition to squash blossoms.)
*NOTE: Do not use blossoms which have
been sprayed with pesticides or other garden chemicals.