July 16, 2013
This delicate, seasonal food, Squash Blossom Soup, is the perfect starter for a summer evening meal. This light and lovely recipe is so simple to make, and highlights the delicate flavor of the blossoms. Here in Northern Maine, our squash are just starting to set flowers, so this will be on our menu soon.
1 pound squash blossoms (approximately 60 blossoms- reserve 8 for decoration)
2 tablespoons unsalted butter
1 bunch scallions, cut lengthwise and thinly-sliced
1 1/2 pounds baby zucchini and yellow squash, chopped
2 cups heavy cream
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