Squash Blossom Soup

I N G R E D I E N T S
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

I N S T R U C T I O N S
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.

Credit: Gourmet Sleuth