Squash Flower Soup

Ingredients

• 6 tablespoons unsalted butter
• 2 onions, sliced
• 1 teaspoon salt, or more to taste
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, sliced
• 2 quarts Vegetable Stock, recipe follows
• 1 pound (8 cups loosely packed) zucchini or other squash flowers
• 1/2 cup grated Anejo cheese
• 1 lime, cut into 6 or 8 wedges

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