Ingredients:
40 squash blossom flowers, pistils removed and then cut only 36 flowers (reserve 4)
8 oz. queso fresco, cubed
1 liter of chicken broth
1 1/2 cup heavy cream
1/2 chopped white onion
4 cloves of garlic, chopped
3 tablespoons of vegetable oil
Salt
Makes 8 servings
Addresses:
-Begin by placing a saucepan over medium heat and add oil to the pan. Add onion, garlic and cut pumpkin flowers. Let cook for 2 minutes. Then add chicken broth and bring to a boil.
-Use an immersion blender or an independent blender, blend until it is liquid and smooth. Season with salt and bring to a simmer. Lower the heat to low and add heavy cream. Bring to a simmer and cook for 3 more minutes. Remove from the heat.
Serve placing a squash blossom petals in the bottom of the bowl and place pieces of cubed cheese. Pour the cream soup into the bowls until cheese is hidden at the bottom of the bowl. Enjoy!
Provecho ~ Chef Claudia
