1 ½ lbs summer squash
¼ cup flour
1/4 stick butter
1 onion, sliced
1 or 2 cloves garlic, minced
4-6 cups chicken broth
1cup squash blossoms
1 med onion sliced
¼ lemon sliced with seeds removed
1 cup half and half or heavy cream
Salt and freshly ground pepper to taste
3-4 grinds of nutmeg or a dash of ground nutmeg
Grated anejo cheese (for garnish) (optional) I used cheddar because it melts nicely.
1. wash and trim the squash. Slice very thinly and reserve 8 slices for garnish. In a large sauce pain, melt butter. Saute the onions and lemon until softened. Sprinkle the flour on and add the chicken broth gradually as well as the squash, salt and pepper. Simmer for one hour. Add the blossoms in the last 5 min of cooking. Remove the lemons and then transfer to a blender or food processor. Blend until smooth. Add nutmeg and then put back on the heat (med). Do not let boil. Stir in cream and whisk gently. You may add the cheese if you wish at this time. Season with salt and pepper to taste.