SQUASH FLOWER SOUP

12 squash flowers
1 tablespoon butter
1 onion, sliced
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon hot chilies, ground
5 cups seasonal vegetable stock
1 egg, beaten

Chop squash flowers, including attached stems.

Melt butter in large saucepan on medium heat. Add onion, saute until soft and turning golden.

Add garlic, flowers; cook 2 minutes more.

Stir in salt, chilies. Add stock; bring to low boil. Slowly pour in beaten egg. Remove from heat and cover until egg is cooked.

Source: Plenty: One Man, One Woman, and a Raucous Year of Eating Locally by Alisa Smith and J.B. Mackinnon