Squash Blossom Soup

This is a great “planned over” meal! Planned Over meals are those meals that the first meal is made knowing what will be done for the second meal with any remaining food. These meals can often be better than the first meal. The first meal here was Baked Chicken on Yellow Squash with Tomatillo Sauce (see recipes for sauce). This meal is wonderful on its own. And the second meal, well, Squash Blossom Soup. Enjoy:

Ingredients:

3 yellow squash, sliced 

1 serrano, chopped

1 medium yellow onion, chopped

2 cloves garlic, chopped

Squash Blossoms, 8, male

Fresh Thyme

Fresh Chives

3 cups chicken stock

leftover chicken, squash, tomatillo, chopped

Directions:

Saute Squash, Onion, Pepper, and Garlic in EVOO until squash wilted and onion is translucent in Soup Pan.  Add chopped leftovers and chicken stock and simmer, reducing liquid by one third.  Add fresh Thyme and Chives, Salt, White Pepper and Butter.  As soup simmers, tear male Squash Blossoms and add to top of the soup until they melt. Serve with Rustic Bread and a Salad. Cheese can be melted into the soup as a variation.  Enjoy.

Deena Spellman
 

A Texas State graduate with a B.S. in Botany and an Associate Degree in Horticulture, Deena Spellman recently celebrated her 21st anniversary as a professional in the field of gardening. She operates Bastrop Botanical Gardens which includes a Labyrinth registered in the United Kingdom Registry, a landscape company, Heirloom Tea Room, and a nursery. All are open by scheduled appointment where she especially enjoys sharing her extensive knowledge with small groups of like-minded gardeners.

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