Recipes Soups and Salads — By Ben on 02 March 2012
Squash Blossom and Corn Soup

Squash blossom soup

[donotprint]As I mentioned on this post a couple of months ago, I’m aiming to change the format of this blog, from just a recipe blog to a more informative source of Mexican food. It won’t be an easy task because of the great variety of Mexican cuisines, but I’ve accepted the challenge. That doesn’t mean that I won’t post any more recipes or experiment in the kitchen. I haven’t been cooking a lot lately because my other two jobs have kept me busy and, let’s face it, because eating out in this city is a great experience (and very affordable, 4 dollars for a 4 course meal at a fonda, how can you beat that?).

Squash blossom

However, I have made the resolution to publish at least one recipe a week starting this month. It will be hard, but I can do it. Making this soup and taking pictures of it reminded me of how good it feels to cook and share what I cook here. I also remembered how good it feels to make something for a food event. When I saw that soupapalooza was back I knew I needed to make something for it. So I decided to recreate a soup I had at my mom’s house last year but with a little twist. I added corn kernels to honor February’s featured Mexican ingredient. The result was a delicious soup that I know you’ll enjoy, too.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset

Flor de calabaza

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Squash Blossom and Corn Soup
Author: 
Recipe type: Soup
Cuisine: Mexican
 
Ingredients
  • The ingredients:
  • •3 cups chicken or vegetable broth
  • •1/2 onion, chopped
  • •1 garlic clove, minced
  • •2 TBSP olive oil
  • •100 gr squash blossoms, rinsed and without the stems
  • •1 Oaxacan pasilla dried pepeer, cleaned (you can replace this with one chipotle pepper)
  • •1 cup fresh corn kernels
  • •salt and pepper to taste
  • •1/2 tsp basil
  • •1/2 tsp rosemary
  • •1/2 cup sour cream (optional)
Instructions
  1. The how-to:
  2. In a large sauce pan sautee onion and garlic in olive oil.
  3. Blend squash blossoms and pepper with 1 cup of the chicken broth.
  4. Pour in sauce pan and add the rest of the broth.
  5. Add corn kernels and cover.
  6. When it starts to boil add basil, rosemary and season to taste. Reduce heat to low.
  7. Optional: Add sour cream and stir until it blends with the soup.
  8. Simmer for 10-15 minutes and serve hot.

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 ¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(15) Readers Comments

  1. A delicious sounding soup! So silky looking.

    Cheers,

    Rosa

  2. What a delicious and wholesome bunch of ingredients for a soup. This looks wonderful! Thanks for sharing. Have a great weekend!

  3. A beautiful, bright, lovely, soup full of depth. You know how to knock it out of the park!

  4. The soup looks fantastic! Very delicious.

  5. I’m glad to hear you will still be sharing recipes and especially recipes from Mexico with us Ben.

  6. I SO wish squash blossoms were in season around here! I’ll be making this soup for sure when they are! I look forward to your weekly recipes, Ben!

  7. Squash blossoms in soup? You’ve won me! Especially with that smooth corn sopa!

  8. Love your informative posts about the foods of Mexico; the series about corn was great. This soup looks pretty darned delicious, too.

  9. Ben, this looks like a great soup, the texture and color are appetizing!

  10. What a lovely soup–sounds so delicious as well. I love your informative posts and they inspire me to do the same. I just don’t always have time to write the longer, researched articles that I so enjoy. Sometimes I just post a recipe and let it go, but I do enjoy writing and reading in-depth articles. Yours have been great–and very inspiring as well as informative. Thanks so much,

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