Title: Squash Flower Soup
Categories: Toohot08
Yield: 1 servings

6 tb Unsalted butter
2 Onions; sliced
1 ts Salt; or more to taste
1/2 ts Freshly-ground black pepper
3 Garlic cloves; sliced
2 qt Vegetable Stock; see * Note
(or 2 quarts water)
1 lb Zucchini or other squash
-flowers
(8 cups loosely packed
-flowers)
?? quantity Half-and-half
1/2 c Grated Anejo cheese
1 Lime; cut 6 or 8 wedges

* Note: See the "Vegetable Stock" recipe which is included in this
collection.

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. This recipe yields ? servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6103 broadcast 09-11-1996) Downloaded
from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-21-1996

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.