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?).
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.
- 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)
- The how-to:
- In a large sauce pan sautee onion and garlic in olive oil.
- Blend squash blossoms and pepper with 1 cup of the chicken broth.
- Pour in sauce pan and add the rest of the broth.
- Add corn kernels and cover.
- When it starts to boil add basil, rosemary and season to taste. Reduce heat to low.
- Optional: Add sour cream and stir until it blends with the soup.
- Simmer for 10-15 minutes and serve hot.