SQUASH BLOSSOM SOUP

60 squash blossoms, washed
1 T. unsalted butter
1/2 C. chopped wild onions or yellow onions
2 garlic cloves, finely chopped
1 tsp. salt
1/2 tsp. white pepper
6 C. chicken stock
18 sprigs fresh chervil (for garnish)

If using male squash blossoms, remove the stamens. Set aside. Melt the butter in a saucepan over medium heat. Add the onions and garlic and sauté until the onions are translucent. Reduce the heat to low, add the salt, pepper and squash blossoms and sauté for 3 minutes, stirring occasionally to prevent burning. Add the stock, bring to a boil over high heat, reduce the heat to low, and simmer for 10 minutes. Remove from the heat and serve hot, garnished with sprigs of chervil.