Squash Blossom Soup

• 1 pound squash blossoms, reserve 8 of the choicest blossoms for decoration (about 60 blossoms)
• 2 tablespoons unsalted butter
• 1 bunch scallions, including some of the green, cut lengthwise and thinly sliced
• 1 1/2 quarts chicken stock , reduced by half, or canned low-sodium chicken broth
• 1 1/2 to 2 pounds baby zucchini and yellow squash, chopped
• 2 cups heavy cream
• Salt and freshly milled white pepper
• Food processor or blender

1. Remove the blossoms from the squash.
2. In a medium kettle or saucepan, melt the butter.
3. Saute the scallions until wilted.
4. Add the reduced stock and bring to a simmer.
5. A dd the blossoms and squash to the stock.
6. Simmer for 10 minutes.
7. Meanwhile, in a separate pan, reduce the cream by half.
8. Strain the broth into a clean saucepan.
9. Puree the solids in a food processor.
10. Fold the puree into the broth and add the cream.
11. Season to taste and chill for 1 hour.
12. When ready to serve, decorate each plate with a reserved squash blossom.

blossoms, unsalted butter, scallions, chicken stock, zucchini, heavy cream, salt, processor

Taken from www.cookstr.com/recipes/squash-blossom-soup (may not work)