Recipe - Squash Flower Soup

6 tablespoon Unsalted butter
2 Onions; cut or sliced up
1 teaspoon Salt; or more to taste
One half teaspoon Freshlyground black pepper
3 Garlic cloves; cut or sliced up
2 qt Vegetable Stock; see * Note
(or 2 quarts water)
1 pound Zucchini or other squash
flowers
(8 cups loosely packed
flowers)
?? quantity Halfandhalf
One half cup Grated Anejo cheese
1 Lime; cut 6 or 8 wedges

* Note: See the "Vegetable Stock" recipe which is included in this
collection.

In a stockpot melt the butter over moderate heat. Saute the onions with the
salt about 5 minutes. Add the garlic and cook 1 to 2 minutes longer. Pour
in the Vegetable Stock or water. Bring to a boil, reduce to a simmer and
cook 10 to 12 minutes. Then stir in the flowers and cook 5 minutes longer.
Transfer to a blender or food processor and puree until smooth. Sift
through a strainer back into the soup pot. Pour in the halfandhalf and
bring back to a boil. Season to taste with salt and pepper. Serve hot,
garnished with the cheese and lime wedges. This recipe yields ?