Sopa De Flor De Calabaza -- Mexican Squash Blossom Soup
photo by Santi Z.
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
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
-
Toppings
- 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
- In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
- Add the corn kernels, chiles, and zucchini and cook for two more minutes.
- Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
- Add chicken broth and bring to a boil.
- Lower heat and simmer and additional 10 to 12 minutes.
- Adjust salt to taste.
- Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream.
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RECIPE SUBMITTED BY
Molly53
United States