70 oz squash, bean or cucumber blossoms, washed
1 tbsp butter
½ cups sweet onions, chopped
2 garlic cloves, minced
1 tsp salt
½ tsp ground pepper
6 cups chicken stock, or vegetable stock
Garnish:
chives, Chervil or other herbs
Remove any stamens from the blossoms.
Set aside.
Melt the butter in a pan over medium heat.
Add the onions and garlic and sauté until the onions are softened.
Reduce the heat to low, add the salt, pepper and squash blossoms and sauté for 3 minutes, stirring occasionally to prevent scorching.
Add the stock, increase the heat and bring to a boil.
Reduce the heat to low, and simmer for 10 minutes.
Remove from the heat and serve hot, garnished with herbs.
Sugar: 18g
:
Calcium: 256mg
Calories: 387kcal
Carbohydrates: 73g
Cholesterol: 11mg
Fat: 8g
Fiber: 10g
Iron: 4mg
Potassium: 2148mg
Protein: 14g
Saturated Fat: 2g
Sodium: 1151mg
Vitamin A: 52862IU
Vitamin C: 106mg
