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Squash blossom soup

Zucchini squash blossoms ready for soup making.

Zucchini squash blossoms ready for soup making.

Every summer, I look forward to making and eating this soup. So, I am always excited to see the first zucchini flowers begin to form. It seems I never plant enough of these plants and so I only get to make and enjoy this fine soup once or twice per summer. At the end of each summer I vow to plant more zucchini plants the following year but never seem to. Over the long winter, I forget how much I like this delicately flavoured soup and come planting time I think I should ‘save space’ and plant ‘better keeping’ vegetables instead. Using the squash blossoms performs a couple of tasks at once: it is a fine way of beating back those overly prolific zucchini plants (this is how I discovered the soup in the first place; the happy result of an overly abundant year), and they grace your table with delectable–yet interestingly uncommon–foodstuffs. I hope you enjoy this as much as I do!

Ingredients

15 squash blossoms (or more!)

6-8 small zucchini (costata romanesc are my favourite)

2 tbsp butter (or olive oil)

1 large white onion

3-4 large garlic cloves

litre of chicken stock (home canned if possible)

Several sprigs of fresh oregano or marjoram (or 1 tbsp dried)

1 cup whipping cream

1/2 tsp salt, or more al gusto

Directions

Place butter in pan on medium-low heat. Finely chop onion and add to the pan, then chop the garlic and add to the pan. Keep the butter, onion and garlic in pan covered and let the vegetables ‘sweat’. Chop the zucchini and add to the pan, then roughly chop the squash blossoms and add to the pan. Let the whole thing sweat for several more minutes stirring to prevent scorching. When veggies are lightly cooked, add the chicken stock, oregano, and salt al gusto. Let simmer several minutes until the veggies are tender. TurnĀ  off heat and add whipping cream. Let cool slightly and place in blender or food processor. Process until roughly smooth. Reheat if necessary or serve immediately.

Goes well with cornbread or good crusty loaf for drenching and dipping.

Squash blossom soup with whole wheat naan bread.
Squash blossom soup with whole wheat naan bread.
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