It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Creamy Squash Blossom Soup
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- #38601
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 tablespoons butter
1 small onion, diced
1 clove garlic, minced
36 squash or pumpkin blossoms, chopped
3 cups chicken broth
1 cup half-and-half
salt
freshly ground black pepper
directions
Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute until soft, 4 to 5 minutes.
Add the blossoms and stir until softened, 1 to 2 minutes. Add the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
In batches, puree the soup in a blender or food processor until smooth. Return the soup to the saucepan and stir in the half-and-half. Season to taste with salt and pepper.
Reheat over low heat. Do not boil. Serve hot.
added by
moopsie
nutrition data
Nutritional data has not been calculated yet.
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