Crema de Flor de Calabacitas
By Executive Chef / Owner Jone Kane - Kane's Restaurant, Grass Valley, California

Ingredients:
1 bunch Squash blossoms
3 large potatoes
1/2 onion- chopped
2 garlic cloves- chopped
1 fresh poblano chile- roasted, peeled, cleaned & chopped
2 cups milk
3 cups chicken stock (for vegetarian substitute water)
2 tbsp. butter
3-4 oz. goat cheese
salt to taste

Procedure:
1. Clean blossoms and boil in water for 5 minutes. Boil potatoes until soft and peel.

2. Put blossoms and cooked/peeled potatoes in a blender with cheese, stock & puree until smooth (2 min.). In a pot, sauté butter, onion, garlic and poblano chile. Add the pureed mixture and combine with 2 cups of milk. Stirring constantly bring to a boil. Depending on consistency you like water can be added. Add salt to taste.

3. Stirring constantly bring to a boil. Depending on consistency you like water can be added. Add salt to taste.

Other Great Related Links:
Cooking with Wild Mushrooms

Executive Chef John Kane Bio

Bonewerks CulinArte'

Lundberg Family Farms