Squash Blossom Soup, Native American
Recipe: #20680
August 25, 2015
Categories: Squash, Native American, Gluten-Free, No Eggs, Herbs, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (74.4 g)
- Calories 76.8
- Total Fat - 3.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 109.7 mg
- Sodium - 33.2 mg
- Total Carbohydrate - 2.6 g
- Dietary Fiber - 0.7 g
- Sugars - 0.8 g
- Protein - 7.9 g
- Calcium - 14 mg
- Iron - 1.2 mg
- Vitamin C - 2.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
If using male squash blossoms, remove the stamens. Set aside.
Step 2
Melt the butter in a saucepan over medium heat.
Step 3
Add the onions and garlic and saute until the onions are translucent.
Step 4
Decrease the heat to low, add the salt, pepper, and squash blossoms, and saute for 3 minutes, stirring occasionally to prevent burning.
Step 5
Add the stock, bring to a boil over high heat, decrease the heat to low, and simmer for 10 minutes.
Step 6
Remove from the heat and serve hot, garnish with sprigs of chervil.
Tips
No special items needed.
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