-
1
Trim the ends of the pattypan squash or yellow zucchini.
-
2
If using pattypan squash, cut them in half through the stem end.
-
3
Slice the squash thinly.
-
4
Put the slices in a colander or sieve set over a bowl.
-
5
Add 2 teaspoons salt and toss well, then let stand for 20 minutes.
-
6
Squeeze the squash vigorously, breaking up the slices with your hands to release their moisture.
-
7
Drain well.
-
8
Cut the kernels from the corn cob.
-
9
Cut the cob in half crosswise and reserve.
-
10
Bring a medium pot of water to a boil over high heat and add the corn kernels.
-
11
Blanch for 1 minute, then drain and chill quickly under cold running water.
-
12
Roast the chiles directly over a gas flame or under a broiler until blistered and charred on all sides.
-
13
Let cool, then peel, seed, and dice.
-
14
Remove the papery squash blossoms from the stems and stamens and chop the blossoms coarsely.
-
15
Melt the butter in a large pot over moderate heat.
-
16
Add the onions and saute until softened, about 5 minutes.
-
17
Add the drained yellow squash and toss to coat, then add the stock, thyme sprig, and reserved corn cob.
-
18
Simmer gently, uncovered, for about 15 minutes.
-
19
Remove the corn cob and the thyme sprig.
-
20
Puree the soup in a blender, in batches, until as smooth as possible.
-
21
Return to the pot and reheat gently.
-
22
Whisk in the creme fraiche, the diced chiles, the blanched corn kernels, and the diced green zucchini.
-
23
Season with salt and black pepper.
-
24
Simmer gently for about 5 minutes to blend the flavors.
-
25
Stir in the squash blossoms.
-
26
If the soup is too thick for your taste, thin with water.
-
27
Enjoy with Cakebread Cellars Chardonnay or another Chardonnay with a silky texture.
