Lunche for 4

Squash Blossom Soup

Name: Squash Blossom Soup
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups water; 2 tbsp butter; 1/4 cup onion; 1 clove garlic; 2 tbsp flour; 3 cups chicken broth; 3/4 cup heavy cream; salt and pepper to taste (optional); 1/4 cup heavy cream or sour cream; extra squash blossoms (optional); parsley or epazote leaves (optional)

Squash blossoms simmer in a creamy garlic broth thickened with flour, creating a smooth soup in twenty minutes.

$1.08per serving $

20 minstart to table

4servings

Mexican Budget Lunches Cold-weather comfort Fall Winter

Ingredients

4 cups water
2 tbsp butter
1/4 cup onion
1 clove garlic
2 tbsp flour
3 cups chicken broth
3/4 cup heavy cream
salt and pepper to taste (optional)
1/4 cup heavy cream or sour cream
extra squash blossoms (optional)
parsley or epazote leaves (optional)

Steps

Rinse the squash blossoms, remove their tough bases, and cut them into strips.
Melt the butter in a 4-quart pot over medium heat, then cook the onion and garlic for 3 minutes.
Stir in the flour and cook for 1 minute.
Whisk in the water and chicken broth, then simmer for 5 minutes.
Add the squash blossoms and cook for 5 minutes, until tender.
Stir in the heavy cream, season with salt and pepper, and heat for 1 minute without boiling.