Squash Blossom Soup is a traditional American recipe for a classic soup of squash flowers and pumpkin or squash cooked in chicken stock and milk with onion and celery. The full recipe is presented here and I hope you enjoy this classic American version of: Squash Blossom Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
3 tbsp butter
500ml chicken stock
70g celery, chopped
35g onion, chopped
2 tbsp plain flour
400g cooked and strained squash or pumpkin
100g squash (or marrow or pumpkin or courgette) blossoms, chopped
1 tbsp parsley, chopped
500ml whole milk or single cream
Method:
Combine the butter, flour and chicken stock in a saucepan. Place over low heat and cook gently, stirring constantly, until smooth. Add all the remaining ingredients (except the milk or cream) then bring to a simmer and cook for 10 minutes.
Take off the heat and slowly pour in the cream, stirring constantly. Return to the fire and re-heat (but do not allow to boil). Take off the heat and divide between six warmed soup bowls. Serve immediately.
Click on the image, above to submit to Pinterest.