The first glimpses of fall settling in are showing up here in wine country. Today the sky is a light gray and everyone is finding themselves bundled in sweaters, coats, and scarves. Good bye summer.

I thought it would be appropriate to welcome the winter months with a local soup. I chose squash flower soup because of its Mexican origin and the fact that a farm just down the road sells squash flowers at $2/lb. No kidding!

Software:

1/2 stick of butter

1 medium onion

12 squash flowers

2 cloves garlic sliced

cayenne pepper (ground)

red chili flakes

1/2 tsp cinnamon

2 cups vegetable broth

1 egg

Hardware:

1 spatula

1 ladle

1 good sized pot

Other:

white vinegar

salt

1. Start with washing your flowers.

I’ve found the best way for me is to fill up one side of my sink about half way with warm water, to which 1 tablespoon of salt and 2 of white vinegar are added.

Toss in the flowers and let them soak for a few minutes. Once they have soaked for about 5 minutes drain the sink and rinse each flower in warm water.

2. While your flowers are soaking, slice your onion and add the butter to a heated pot.

3. Once the butter has melted toss in your onions. And sauté until soft.

4. Add in your squash flowers and garlic. Sauté for two minutes.

5. Now is the time to add in your spices. Note: I did not set specific amounts for these because spices can be very dependent on personal preference.

If you do not care for spices you can choose to not use these, on the other hand if you love spicy foods like I do toss in a hefty pinch (or two) of your cayenne and red chili flakes.

6. Add your cinnamon and stir to combine.

7. Add your vegetable stock and bring the soup to a boil

8. Once at a boil crack your egg in the center of your soup pot. As soon as the egg hits the soup start whisking. This will thicken your soup and give it a great texture.

9. Once the egg is fully cooked serve the soup. You can serve this with tortillas, crunchy bread, or on its own.

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