📖 Instructions

1. Begin by gently rinsing the squash blossoms under cool water to remove any dirt or insects. Delicately pat them dry with a paper towel. This is a crucial step; you don’t want any unwanted critters swimming in your broth!
2. Roughly chop the onion and garlic. No need for perfection here; we're just extracting flavor. I usually just quarter the onion and smash the garlic cloves with the flat side of my knife.
3. In a large stockpot, combine the squash blossoms, chopped onion, and garlic. Add the vegetable broth (or water), salt, and peppercorns. Give it a good stir to ensure everything is submerged.
4. Bring the mixture to a gentle simmer over medium heat. Once it's simmering, reduce the heat to low and let it simmer for about 30 minutes. Resist the urge to crank up the heat; a gentle simmer is key to a clear, flavorful broth.
5. After 30 minutes, remove the pot from the heat and let the broth cool slightly. This makes it easier to handle and prevents you from burning yourself when straining.
6. Place a fine-mesh strainer lined with cheesecloth (optional, but recommended for a clearer broth) over a large bowl. Carefully pour the broth through the strainer, allowing it to drip through. Discard the solids; they've done their job!
7. Taste the broth and adjust the seasoning as needed. Add a pinch more salt or pepper to your liking. Sometimes I like to add a squeeze of lemon juice for a bit of brightness.
8. Ladle the warm squash blossom broth into bowls and garnish with fresh herbs like chives, parsley, or thyme. Edible flowers like pansies or nasturtiums also make a beautiful and flavorful addition. Serve immediately and savor the delicate, sweet flavor of this zero-waste brew.