Ingredients
70 oz squash, bean or cucumber blossoms, washed
1 tbsp butter
½ cups sweet onions, chopped
2 garlic cloves, minced
1 tsp salt
½ tsp ground pepper
6 cups chicken stock, or vegetable stock
chives, Chervil or other herbs
Preparation
Remove any stamens from the blossoms.
Set aside.
Melt the butter in a pan over medium heat.
Add the onions and garlic and sauté until the onions are softened.
Reduce the heat to low, add the salt, pepper and squash blossoms and sauté for 3 minutes, stirring occasionally to prevent scorching.
Add the stock, increase the heat and bring to a boil.
Reduce the heat to low, and simmer for 10 minutes.
Remove from the heat and serve hot, garnished with herbs.
