I bought squash blossoms this week-end at the farmers market. They only last a few days so I had to come up with a couple of recipes very quickly. Usually I stuff them or make them into a frittata. But this time I wanted to make something different. I decided upon a soup that would have a creamy base but with no milk or cream added. I’ve done this before in other soups by using a single potato.
I started off by sautéing an onion, then adding chicken stock and a chopped potato. After the potato softens half of the squash blossoms are added and cooked a few more minutes. Then the mixture is removed from stove-top and blended until smooth. The base becomes silky and will have a light yellow color courtesy of the squash blossoms. The soup goes back into the pot and a roasted chopped poblano chili is added. Then the zucchini and corn. Simmer just a few more minutes until zucchini is tender and then add the other half of the squash blossoms reserving a few for garnish. Cook a few more minutes and that’s it you’re done. Scoop into bowls and garnish.
This recipe has been adapted from Kitchen Konfidence.com for original recipe click here.