Squash Blossom Soup

• 1 pound squash blossoms, reserve 8 of the choicest blossoms for decoration (about 60 blossoms)
• 2 tablespoons unsalted butter
• 1 bunch scallions, including some of the green, cut lengthwise and thinly sliced
• 1½ quarts Chicken Stock , reduced by half
• 1½ to 2 pounds baby zucchini and yellow squash, chopped
• 2 cups heavy cream
• Salt and freshly milled white pepper

Remove the blossoms from the squash.In a medium kettle or saucepan, melt the butter.Sauté the scallions until wilted.Add the reduced stock and bring to a simmer. Add the blossoms and squash to the stock. Simmer for 10 minutes.

Meanwhile, in a separate pan, reduce the cream by half.Strain the broth into a clean saucepan. Puree the solids in a food processor.Fold the puree into the broth and add the cream.Season to taste and chill for 1 hour.

When ready to serve, decorate each plate with a reserved squash blossom.