40 squash blossoms, pistils removed then chop only 36 blossoms (reserve 4)
6 cups chicken broth
1 1/2 cup heavy cream
1/2 white onion, minced
2 small garlic cloves, minced
2 tablespoons all-purpose flour
3 tablespoons unsalted butter
cotija cheese crumbles
Makes 4 servings
-Begin by placing a saucepan on medium heat and add butter to the pan. Once butter has melted add onion, garlic and chopped squash blossoms. Allow to cook for 2 minutes.
-Next, add all purpose flour to the pan and allow to brown just slightly. Once brown, add in chicken stock and bring to a boil.
-Once soup has reached a rolling boil, turn down heat to low and add heavy cream. Bring to a simmer and cook for 3 more minutes.
-Using either an immersion blender or a stand-alone blender, blend mixture until smooth. Season with salt and bring back to a simmer. Remove from heat.
Serve by placing a squash blossom at the edge of the shallow bowl and sprinkling cotija cheese crumbles into the bowl. Pour Cream Soup into bowls allowing cheese to remain hidden at the bottom of the bowl. Enjoy!
Provecho~ Chef Claudia
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