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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
6 tablespoons unsalted butter |
2 onions, sliced |
1 teaspoon salt, or more to taste |
1/2 teaspoon freshly ground black pepper |
3 garlic cloves, sliced |
2 quarts vegetable stock |
1 pound (8 cups loosely packed) zucchini or other squash flowers |
1 cup half and half |
1/2 cup grated anejo cheese |
1 lime, cut into 6 or 8 wedges |
Directions:
1. In a stockpot melt the butter over moderate heat. Saute the onions with the salt about 5 minutes. Add the garlic and cook 1 to 2 minutes longer. Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook 10 to 12 minutes. Then stir in the flowers and cook 5 minutes longer. Transfer to a blender or food processor and puree until smooth. Sift through a strainer back into the soup pot. Pour in the half and half and bring back to a boil. Season to taste with salt and pepper. Serve hot, garnished with the cheese and lime wedges.
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