Our garden is finally producing some food after a very slow start, so we used some of our garden stash to make Squash Blossom Soup from “Pati’s Mexican Table” by Pati Jinich. We call them zucchini and the English call them courgettes, but whatever you call them, in the right conditions the plants can provide large amounts of fresh food. Typically, the flowers rot overnight, but this year we have been able to pick some in good condition. We have never cooked with them before and we probably have never eaten them before, so this recipe is perfect for number 19 of our challenge.
Now add 2 cups stock, bring to a boil and simmer for 10 minutes. Meanwhile, purée half the onion and blossom with 125 ml milk. Add to the stock with the remaining onion and blossom. We let ours cool down a little before serving with fresh whole wheat bread.
Cheryl and Becky