Sopa de Ajo con Flor de Calabaza / Garlic Soup with Squash Blossoms

Course Soups and Stews

Ingredients in this Recipe

1 1/2 tablespoon 1½ tablespoons butter
1 1/2 tablespoon 1½ tablespoons olive oil
1 bay leaf
1 bolillo or other french bread, cut into 1/2 inch square chunks to make 2 cups croutons
1 dried chile de árbol, or chile japonés
16 fresh squash flowers, cleaned, with sepals, stems, and pistils removed
2 heads of garlic, cloves separated and thinly sliced
2 medium hierba santa leaves, rib removed and cut into strips, or ½ bunch watercress with a nice shot of Pernod or anisette
4 tablespoons freshly grated Parmesan cheese
5 sprigs flat leaf parsley, stems removed and leaves finely chopped
8 cups fresh chicken stock
8 organic eggs (optional)
Sea salt and black pepper to taste
¼ pound quesillo or gouda cheese, cut into ½ inch chunks

See Full Recipe at Food52