Squash Blossom and Gruyere Soup with Stuffed Blossom Garnish
from http://www.travelerslunchbox.com/

A fragrant and delicate cream soup that beautifully set off the blossom's spicy floral fragrance against the rich nuttiness of gruyere cheese. Delicious.

For soup:
about 1 lb. squash blossoms
1 small onion, diced
4 cloves garlic, minced
3 tablespoons butter
4 cups light vegetable or chicken stock
1 cup heavy cream
1 cup shredded gruyere cheese
salt and freshly-ground pepper to taste

For garnish:
6 large unblemished squash blossoms, prickly stems and interior pistils removed (1 per serving)
1 cup ricotta cheese
1/4 cup parmesan cheese, grated
a handful chopped fresh herbs: basil, thyme, tarragon, sage, rosemary
1/4 cup pine nuts, lightly toasted and coarsely chopped
salt and freshly ground pepper

chopped fresh herbs, for garnish

Prepare the blossoms by cutting off the prickly stems and removing the yellow pistils from inside each flower. Chop coarsely. In a large heavy pot, sauté the diced onion and garlic in the butter over medium heat until the onion is soft and translucent but has not started to brown. Stir in the chopped squash blossoms, and sauté for a minute or two until they wilt. Stir in the stock, and let simmer for about 20 minutes, until everything is soft. Puree the mixture, either by using an immersion blender or in batches in a blender. Return the soup to the pot and stir in the cream and gruyere cheese, and season to taste with salt and pepper. Keep warm without boiling until ready to serve.

For garnish, combine the ricotta with the parmesan and herbs. This part can be done in advance. Just before serving so they don't get soggy, stir in the pine nuts. Season the mixture to taste, and stuff each of the reserved whole blossoms with a spoonful of the mixture. Float the blossoms on the soup and sprinkle with chopped fresh herbs. Serve immediately.

Note: This soup is also excellent cold.

Serves 6