Ingredients

• 6 tablespoons unsalted butter
• 2 onions, sliced
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, sliced
• 2 quarts Vegetable Stock, recipe follows
• 1 pound (8 cups loosely packed) zucchini or other squash flowers
• 1/2 cup grated Anejo cheese
• 1 lime, cut into 6 or 8 wedges

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Instructions

1. In a stockpot melt the butter over moderate heat. Saute the onions with the salt about 5 minutes. Add the garlic and cook 1 to 2 minutes longer. Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook 10 to 12 minutes. Then stir in the flowers and cook 5 minutes longer. Transfer to a blender or food processor and puree until smooth. Sift through a strainer back into the soup pot. Pour in the half and half and bring back to a boil. Season to taste with salt and pepper. Serve hot, garnished with the cheese and lime wedges.