60 squash blossoms, washed
1 tablespoon unsalted butter
1/2 cup chopped wild onions or yellow onions
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon white pepper
6 cups chicken stock
18 sprigs fresh chervil (for garnish)

If using male squash blossoms, remove the stamens. Set aside.

Melt the butter in a saucepan over medium heat. Add the onions and garlic and saut?until the onions are translucent. Reduce the heat to low, add the salt, pepper and squash blossoms and saut?for 3 minutes, stirring occasionally to prevent burning. Add the stock, bring to a boil over high heat, reduce the heat to low, and simmer for 10 minutes. Remove from the heat and serve hot, garnished with sprigs of chervil.