Squash Blossom Soup

• 1 pound squash blossoms, reserve 8 of the choicest blossoms for decoration (about 60 blossoms)

Remove the blossoms from the squash.

In a medium kettle or saucepan, melt the butter.

Sauté the scallions until wilted.

Add the reduced stock and bring to a simmer.

Add the blossoms and squash to the stock. Simmer for 10 minutes.

Meanwhile, in a separate pan, reduce the cream by half.

Strain the broth into a clean saucepan.

Purée the solid