Pumpkin blossom soup – Food & Home Magazine

Ingredients

• 2 tablespoons butter
• 1 large onion, chopped
• 3 cups chicken broth
• 1 medium potato, peeled and roughly chopped
• 25 large, fresh squash blossoms
• 1 cup milk
• 1 medium courgette, cut into small pieces
• ½ cup fresh corn from the cob
• ½ cup double cream or crème fraîche
• 1½ teaspoons salt
• Fresh chives and flat-leaf parsley for garnishing