Sopa De Flor De Calabaza -- Mexican Squash Blossom Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Adapted from Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle. Ingredients:
1 large white onion, peeled and minced |
1 garlic clove, peeled and minced |
4 tablespoons butter |
2 ears corn, kernels cut off |
3 poblano chiles, roasted, peeled, seeded, and cut in strips |
1 cup zucchini, coarsely chopped |
2 cups mushrooms, sliced |
4 cups squash blossoms, stems and sepals removed, blossoms coarsely chopped |
6 cups chicken broth |
5 corn tortillas, cut in small squares and fried until crispy in a little vegetable oil (feel free to substitute store-bought corn chips, if you wish) |
creme fraiche or sour cream |
Directions:
1. In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
2. Add the corn kernels, chiles, and zucchini and cook for two more minutes.
3. Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
4. Add chicken broth and bring to a boil.
5. Lower heat and simmer and additional 10 to 12 minutes.
6. Adjust salt to taste.
7. Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream.
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