Squash Blossom Soup With Cashew Crema

Step 1

In a small saucepan, bring 3 cups water to a rolling boil over medium-high heat; reduce heat to a simmer. Add1 cup raw cashews (about 4.5 oz.)and cook until softened, about 20 minutes.

Step 2

Drain cashews (discard cooking liquid) and rinse well. Transfer cashews to a blender, add2 Tbsp. lemon juice,½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and 1½ cups water, and purée on high until completely smooth and creamy, about 1 minute. Transfer to a medium bowl; set aside. Do not rinse blender. (Makes about 2¼ cups cashew crema.)

Step 3

Heat2 Tbsp. extra-virgin olive oilin a stockpot or Dutch oven over medium. Add2 small onions, diced (about 2 cups)and2 garlic cloves, coarsely choppedand cook until soft, about 5 minutes. Add1 medium zucchini (about 8 oz.), peeled, chopped,3 jalapeños, stemmed, halved lengthwise, seeded, and1 cup fresh or frozen corn kernels (about 5 oz.); cook until vegetables start to brown around edges, 10–15 minutes. Using tongs, remove jalapeños to a cutting board and reserve.

Step 4

Add all but 3 of8 oz. squash blossoms (about 30), stemmed, stamens removed锅中煮,直到刚刚开始枯萎,about 45 seconds. Transfer vegetables to reserved blender, add1¼ cups low-sodium vegetable or chicken brothand half of reserved cashew crema, and purée on high until smooth, about 1 minute.

Step 5

Pour soup back into pot and bring to a simmer over medium-low heat. Season with remaining1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher saltand remove from heat. Taste and stir in more cashew crema if needed; reserve the rest for serving.

Step 6

Thinly slice reserved jalapeños and cut remaining3 squash blossomsin half; scatter both over soup. Top withfreshly ground black pepperand serve with remaining cashew crema for drizzling.