Squash, Squash Blossom, Thyme, Garlic, and Egg Soup
While the squash blossoms make me adore this recipe, the combination of flavors provides for a delicious and comforting soup. Serves 2-4
Ingredients
- 3 tablespoons extra virgin olive oil , plus additional for serving
- 6 garlic cloves , peeled
- 6 yellow squash , trimmed, and sliced 1/2 inch thick
- 9-10 squash blossoms , stems and stamens removed, plus 1 additional for serving, chopped
- 1/4 cup fresh thyme leaves , plus additional for toast
- 6 cups water
- 2 large eggs
- 3 tablespoons sherry vinegar
- 2 to 4 thin slices from a loaf of rustic bread , toasted
- Plain goat cheese for serving
- Sea salt and freshly ground black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the garlic and cook for 5 minutes to soften. Add the squash, squash blossoms, and thyme and cook for 4 minutes longer. Add the water, season with salt and pepper, and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Taste for seasoning and season with additional salt and pepper if desired. Remove from the heat.
- Transfer the soup to a blender and, carefully, puree the soup for 1 minute, or until it has a smooth consistency. Return the soup to the pot over medium-low heat.
- Divide the eggs. Add the egg whites to the pot, stirring for 1 minute. Add the egg yolks to the pot and stir until combined. Add the vinegar and stir. Taste for seasoning and season with additional salt and pepper, if needed.
- Spread some goat cheese over the toasted bread and sprinkle with fresh thyme leaves.
- Divide the soup into individual bowls. Sprinkle the chopped squash blossom on top of the soup, and drizzle with a little bit of olive oil. Serve immediately.
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