Rating: 3.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This delicately flavored dish is a choice opener for a meal featuring seasonal vegetables. Chopped chives are a nice garnish if squash blossoms aren't available. Make this up to one day ahead; cover and refrigerate. Gently reheat before serving.

Recipe by Cooking Light July 2008

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Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
6 servings (serving size: about 3/4 cup soup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly. Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Garnish with squash blossom slices, if desired.

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Nutrition Facts

177 calories; calories from fat 20%; fat 4g; saturated fat 1.5g; mono fat 1.1g; poly fat 1.1g; protein 6g; carbohydrates 35.5g; fiber 5.4g; cholesterol 5mg; iron 1mg; sodium 143mg; calcium 22mg.
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