Yellow Squash & Blossom Soup

Ingredients

• 4 shallots, minced
• 1/4 cup butter
• 4 lbs. yellow zucchini or crookneck squash
• 2 quarts chicken stock, or more if needed
• salt and pepper
• 12 squash blossoms

Method

• Sweat shallots in butter in soup pot and soft. Rough chop squash and add to pot and cook about 5 minutes. Add chicken stock to barely cover. Simmer until the squash is just tender. With a hand blender puree the soup. Season with salt and pepper. Add more chicken stock if needed to make nice consistency.
• Julienne the petals of the blossoms. Serve the soup in warm wide bowls and garnish with blossoms.

Notes

• SERVINGS: 8
• SOURCE: Adapted from Alice Waters