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Squash Blossom And Gruyere Soup With Herb And Pinenut-Stuffed Blossom Garnish

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Traveler's Lunchbox
Related tags
soups low carb vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
488
FAT
116%
CHOL
56%
SOD
21%

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Ingredients for 6 servings

1 lb squash blossoms

1 small onion, diced

4 x cloves garlic, minced

3 tsp butter

4 cup light vegetable or chicken stock

1 cup heavy cream

1 cup shredded gruyere cheese

salt and freshly-ground pepper to taste

6 large large unblemished squash blossoms, prickly stems and interior pistils removed

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

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