Serves: 4
Total Calories: 83
1. Prepare chicken stock, if using homemade. Then, remove the stems and pistils from the squash blossoms. Rinse blossoms and shake off excess water. Coarsely chop the blossoms and reserve.
2. In a large saucepan, heat the oil and butter. Add the onion and cook, stirring, until softened, 3 to 4 minutes. Add the zucchini, garlic, salt, pepper, and thyme. Cook, stirring, until the zucchini is crisp-tender, about 4 minutes. Add the remaining ingredients, including the chicken stock, and heat through completely, 3 to 4 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Squash Blossom Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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