1/4 stick butter
1 onions, sliced
1 or 2 cloves garlic, minced
4 cups chicken broth
1/2 pound blossoms, Zucchini or other squash (about 4 cups)
1 cup half and half
1/4 cup grated anejo cheese
1 lime cut in wedges
Salt and freshly ground pepper to taste
Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer.
Transfer soup to food processor and puree until smooth. Strain soup back into saucepan. Pour in the half and half and bring to a boil. Season with salt and pepper.
Serve hot, garnished with the cheese and lime wedges.
Have a hankering for a Traditional Bocadillo?
Try Zingerman's in New York City. Some typically Spanish ingredients include:
Pequillo peppers
Posted: 1/9/2010 11:06:03 AM