SQUASH BLOSSOM SOUP 1 pound squash or pumpkin blossoms
2 Tbsp. butter
1/2 small onion, finely chopped
4 cups chicken broth
1 sprig epazote (optional)
salt (to taste)
Wash blossoms, pat dry with a paper towel, and coarsely chop.
In a soup pot melt butter and gently saute the blossoms and onion over medium heat.
Add chicken broth and epazote. Simmer for 20 minutes. Remove the epazote, add salt to taste and serve.
VARIATION: FOR CREAM SOUP:Follow the above method, adding 1 cup half-and half just before serving; allow to heat through.
Makes 6 servings
Source:
Mexican Cooking at the Academy by the California Culinary Academy