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Squash Blossom Soup, Native American

Created by dienia b on August 25, 2015

Squash blossoms (60 male blossoms, or female blossoms if male blossoms are not available, washed)
1 tablespoon unsalted butter
1/2 cup chopped onion (wild onion, or yellow onion)
2 cloves garlic, finely chopped

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.