• Home
• Soups
• Meats
• Seafood
• Eggs
• Sauces
• Vegetables
• Little Things
• Other

squash blossom soup

2020-07-22

Squash blossom soup is not difficult to make. The blossoms don't keep very well and need to be harvested shortly before you make this. You'll need at least 10 zucchini plants to harvest enough fresh blossoms in one go without stripping the plants completely and killing your harvest for a week.

Make no mistake, this is essentially a cream of squash soup, in this case of yellow zucchinis. The flowers do not add any flavor that I could tell and are used mostly as garnish.

To get a yellow soup, use yellow zucchinis or peel the green ones.

INGREDIENTS

This is what you need for 3 quarts = 6+ servings:

• 30 squash blossoms
• 1-2 lbs. yellow zucchinis
• 2 medium potatoes
• 2 medium onions
• 1 qt. chicken stock (here duck)
• 1-2 cups mil
• heavy cream
• S&P, spices of your choice

optional:

• 2 carrots (darker orange color)
• up to 1 cup corn kernels

Pic1: squash blossom soup

Directions

Be careful with corn. Even a small amount can overpower the squash flavor. Don't turn this into corn soup.

 

2020-07-22

Pic2: ingredients
Pic3: onions, potatoes, carrots
Pic4: add stock

• Gather all the necessary ingredients. (Pic2)
• Peel and chop onions, carrots, potatoes coarsely.
• Sauté these 3 in olive oil for 10 minutes. (Pic3)
• Slice the zucchinis. Add half, reserve the remainder.
• Add enough water / stock to cover everything. (Pic4)

 

Pic5: simmer 30 minutes
Pic6: blend
Pic7: add zucchini

• Bring to a boil over medium heat.
• Reduce heat, cover and simmer 20-30 minutes until the vegetables are very soft. (Pic5)
• Use a stick blender to puree until smooth. (Pic6)
• Add the remainder of the sliced zucchinis. (Pic7)
• Bring to a boil again. Reduce heat and simmer over low heat for 10 minutes.
  Keep the zucchinis slightly crunchy for better texture.

 

Pic8: female zucchini flower
Pic9: break out the center
Pic10: cut away the green leaves

• Meanwhile, clean the squash blossoms as shown above. (Pic8-10)
• Slice the blossoms lengthwise in narrow strips and once across.

 

Pic11: add milk
Pic12: add squash blossoms
Pic13: stir briefly

• Stir in the milk and half of the squash blossoms.
• Simmer 2-3 minutes.

 

Pic14: served
Pic15: add cream
Pic16: all mixed up

• Serve the soup and sprinkle with squash blossoms as garnish. (Pic1+14)
• Optional: add heavy cream to each bowl (Pic15) and stir. (Pic16)
• Enjoy.

 

• Home
• Soups
• Meats
• Seafood
• Eggs
• Sauces
• Vegetables
• Little Things
• Other