Still no camera--I'll be going on vacation without it, unless it comes in tomorrow....but I had to share this soup for all of you with squash plants that are bearing a little too exuberantly! Slow them down by using up the little tiny ones and the blossoms. If they aren't bearing as exuberantly as all that, just use the male blossoms--the ones that don't have a little bump (or squash) behind it.
Squash Blossom Soup
Melt 2 tablespoons of butter or olive oil in a heavy soup pot over medium heat. Add one chopped onion, two minced cloves of garlic, and 1 teaspoon marjoram or oregano. Saute until barely wilted, about a minute. Stir in two chopped tomatoes and cook until they begin to soften, about a minute. Stir in as many coarsely chopped squash blossoms as you can find (recipe says 3/4 pound but I never have that many) and cook just until wilted, about 2 minutes.
Add 4-6 tiny zucchini or other squash, halved lengthwise (I use the tiny ones and the larger ones, just cut to be uniform), one minced jalepeno, 1/2 teaspoon of salt, and 8 cups of vegetable stock. Bring to a boil. Lower heat and cook until squash is just tender, about 10 minutes. Stir in 1/4 cup chopped cilantro and serve.
We had this tonight with cheese slices and home-fried tortilla chips. Just cut corn tortillas into wedges and fry in oil. Let them drain on a paper bag and salt them. Divine!