Wednesday, June 1, 2011

I have to tell you, I made the best soup I have ever had in my life for dinner last night. The bad news is that I'm not sure I can replicate it, but I will do my best to give you a good recipe. Seriously, I didn't know I was able to concoct such a spicy, savory, sinfully delicious dish. 

This time of year yields one of my favorite delicacies: squash blossoms. So on a recent trip to Central Market I picked up a package not knowing what I would make with them. After a little research I found that most people stuff and fry them (which is how I have had them). There were also recipes for frittatas and quesadillas but I thought they would be putting my blossoms to waste. I then found a great recipe for squash blossom rice (will be trying this soon), but decided to go with a lighter dish and landed on this soup.

Here is my adapted recipe:
1/4 stick butter
1/3 cup chopped shallots
1 or 2 cloves garlic, minced
4 cups chicken broth
8 squash blossoms, trimmed and roughly chopped
1 cup of milk (I used 2%)
1/4 tsp chili powder (add more or less to your taste)
Salt and pepper 
Cooked chopped shrimp - optional (but recommended!)

Melt the butter in a large saucepan. Saute the shallots, seasoning with salt and pepper. Cook about 3 minutes and add garlic, then cook about 2 more minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes, add the chopped blossoms and cook 5 minutes longer. 

Transfer soup to a food processor and puree until smooth (I actually just pureed 2 cups of the broth and the squash blossoms). Pour back into sauce pan. Add milk and chili powder and bring to a boil (I added the shrimp here). Season generously with pepper and add salt to taste. 

Hope this turns out as great for you as it did for me. Can't wait to have it again for dinner tonight!