Saturday, August 24, 2013

Squash Blossom Soup (Yum!)

Squash blossom are one of the delightful treats of summer. They can be baked, fried, stuffed and sauteed. This recipe is for soup.


  1. 2 Tablespoons butter
  2. 1 large white sweet onions, chopped into small pieces (Petersen's)
  3. 3 cups chicken stock
  4. 1 small Yukon gold potato, peeled and chopped (Petersen's)
  5. 24 large squash blossoms (Petersens, large bag)
  6. 2 poblano chilies, roast, peeled, deseeded and chopped finely (Petersen's)
  7. 1 cup milk
  8. 1 medium zucchini, chopped finely (Petersen's)
  9. Kernels from a large ear of corn (Petersen's)
  10. 1/2 cup heavy cream
  11. kosher salt
  12. Flat leaf parsley, chopped finely 

  1. Warm butter on low heat until melted, increase heat to medium until butter is bubbling. Add chopped onion, stirring to coat. Cook until the onions are golden, stirring occasionally. Reserve half the onions and set aside.
  2. Add chicken stock and chopped potato to the pot and bring mixture to a boil over medium-high heat. When boiling, lower the heat to low and simmer for 20 minutes
  3. While simmering, prep squash blossoms. Break off stems, peel off sepals (the small leaves that grown from the base and pluck out the stamen. Discard stems, sepals and stamen. No need to be careful the blossoms will eventually be chopped up.
  4. Divide the blossoms into two even piles then slice into 1/4 inch strips (include the blossom base). Add one pile of slices to the simmering stock and cook for 3 minutes. Carefully blend the mixture until smooth. I used my immersion blender. If you don't have one, use a blender, working small batches. Return the mixture back to the pot over medium heat.
  5. Add the chopped, roasted poblano, milk and reserved onion to the soup, stirring to incorporate. Simmer for 10 minutes and then add zucchini and corn. Simmer for another 3 minutes, then add the other pile of sliced squash blossoms. Continue simmering for 2 minutes, then take the mixture off of the heat. Stir in cream and season to taste with kosher salt (several pinches).
  6. Serve in soup bowls and finish with a sprinkle of chopped flat leaf parsley
Serves 6.

Adapted from recipe by Brandon Matzek.

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