Sopa De Flor De Calabaza -- Mexican Squash Blossom Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 large 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

Recipe

• 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.