Squash Blossom Soup

3 tablespoons butter
1 small onion, chopped
1 clove garlic, minced
3 dozen squash blossoms*, rinsed and chopped
3 cups chicken broth
1 cup half-and-half
Salt and pepper to taste
Blossoms for garnish

   In a large saucepan, melt butter, add onion and garlic. Cook until soft. Add blossoms, stir until softened. Add broth and bring to a boil. Reduce heat, simmer 10 minutes.
  Pour mixture into food processor or blender and puree. Return mixture to saucepan, slowly adding half-and-half and season with salt and pepper to taste. Garnish bowls with additional rinsed blossoms. (If you need more blossoms, you may use washed pumpkin blossoms in addition to squash blossoms.)
  *NOTE: Do not use blossoms which have
been sprayed with pesticides or other garden chemicals.