2 Medium squash cut into dice<\/p>\n
2 ears corn \u2013 corn removed from the cob<\/p>\n
1 medium onion diced<\/p>\n
5 cups chicken stock \u2013 if you have homemade lovely otherwise no worries<\/p>\n
2 slices crusty bread cut into- if you only have the pre sliced stuffed toast lightly<\/p>\n
2 tspn salt<\/p>\n
1\/2 tspn black pepper<\/p>\n
1 tablespoon lemon juice<\/p>\n
3 tablespoons olive oil<\/p>\n
1 pat butter<\/p>\n
Over a medium low \u00a0heat in a stock pan add olive oil and butter. Add the squash, corn and onion and season with 1 teaspoon of salt. Saute for about 5 mins or until the veggies begin to soften- you are not looking to add color. Add stock 1 tspn salt and pepper and cook for another 20 mins, add the bread and lemon juice and puree with a hand blender. Adjust salt and pepper as needed. Set aside.<\/p>\n
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Stuffed Squash Blossoms<\/strong><\/p>\n I use 2 blossoms per person and this recipe serves 6<\/p>\n 12 squash blossoms<\/p>\n 1\/2 cup cream cheese<\/p>\n 1\/4 cup parmasean cheese<\/p>\n 1 tablespoon chopped capers<\/p>\n half the zest of 1 lemon<\/p>\n 2 tablespoons choped basil<\/p>\n 1\/2 tspn salt<\/p>\n 1\/2 tsnp black pepper<\/p>\n 1 egg<\/p>\n 1\/2 cup flour<\/p>\n 1\/4 teaspoon paprika<\/p>\n 2 pinches salt<\/p>\n 2 pinches black pepper<\/p>\n 2 tablespoons milk<\/p>\n 2 cups olive oil or canola<\/p>\n Mix cream cheese, parmesan cheese, capers, zest, basil , salt and pepper in a bowl until well incorporated. \u00a0Carefully open up squash blossoms and using a spoon fill each blossom with about a tablespoon of filling. When they are done set aside.<\/p>\n Separate egg whites and yolk. Beat egg whites until stiff. Add flour to the bowl with the egg yolk mix with a fork. Add milk , salt and pepper- fold in the egg whites.<\/p>\n Heat a saut\u00e9 pan over medium high heat with an inch of oil , when the oil is hot ( the way I test this is I put a wooden spoon on the bottom of the pan if bubbles come off the spoon it is ready).<\/p>\n Dredge the stuffed blossoms on both sides through the batter so that they are fully covered and place in the hot oil. Cook for about 1 minute per side or until they are a caramel brown. Cook on both sides remove and place on a plate with a paper towel- season with a pinch of salt.<\/p>\n Place the squash blossom on top of the soup and serve with a sprig of basil if you desire. Summer Heaven in a bowl.<\/p>\n \u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"![\"IMG_8583\"](\"https:\/\/i0.wp.com\/www.allthingsyum.com\/wp-content\/uploads\/2016\/08\/IMG_8583.jpg?resize=225%2C300\")
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