Squash Blossom Soup

This recipe is for a Creamy Squash Blossom Soup with squash added. In Mexico, we usually make this soup using only the squash blossoms, but the combination of the squash and the blossoms renders a really delicious soup.

SERVINGS

4 people

COURSE

Soups

TOTAL TIME

1 hr 45 mins

CUISINE

Mexico

– Dissolve yeast in warm milk with a spoonful of sugar and let stand in a warm place. About 15 minutes.

Instructions

1

– In the same saucepan, melt the butter over low heat, then add the diced squash and fry for 5 minutes on low heat.

Instructions

2

– Stir in the onion and garlic and fry for 1 minute. After this, add the squash blossoms and flour and stir well.

Instructions

3

– Pour the chicken broth and stir in the heavy cream. Continue to cook on low for 8 minutes. After this, mix well and pour everything into your blender. Wait until it cools off a little, then process until you have a delicate, creamy sauce.

Instructions

4