(Cream Of Squash Blossom Soup)

A delicate, creamy soup flecked with gold.

Serves 4

3 Tablespoons butter
1/2 cup finely chopped sweet onion
1 large clove garlic, chopped
1 pound squash flowers (40-50), chopped
1/4 teaspoon salt
3 1/2 cups light chicken stock
1/3 cup sour cream
2 Anaheim chiles or sweet peppers, charred, peeled, seeded and chopped

Melt butter and sauté onion and garlic until translucent. Add chopped flowers and salt. Cook over low flame, covered for 10 minutes or until flowers are tender. In blender buzz flowers with 1 1/2 cups stock.

Return to pan and add remaining stock. Cook over low flame for 8 minutes. Stir sour cream until smooth and add to soup. Reheat soup but do not boil, adjust seasoning and serve garnished with chopped chiles or peppers.