Squash Flower Soup

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

Instructions

1. In a stockpot melt the butter over moderate heat.
2. Saute the onions with the salt about 5 minutes.
3. Add the garlic and cook 1 to 2 minutes longer.
4. Pour in the vegetable stock or water.
5. Bring to a boil, reduce to a simmer and cook 10 to 12 minutes.
6. Then stir in the flowers and cook 5 minutes longer.
7. Transfer to a blender or food processor and puree until smooth.
8. Sift through a strainer back into the soup pot.
9. Pour in the half and half and bring back to a boil.
10. Season to taste with salt and pepper.
11. Serve hot, garnished with the cheese and lime wedges.