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. Love squash blossoms, especially when they are fried and stuffed with cheese ;) The soup looks delicious!

  2. That looks silky smooth. Corn soup is something I can never tire of and I simply adore the blossoms. We coat them with chickpea batter and fry them in India. Looking forward to reading more about Mexican food. I find a LOT of similarities with all the difference with the Indian cuisine.

  3. Que sopa than divinina. looks so vevety and the addition of the lovely flower…I am so enjoying these latest post from you.

  4. Sounds like a delicious soup. I wish I had some squash blossoms to make this soup.

  5. Hi Ben! Your blog is fantastic, really, I love trying new foods and ADORE mexican food!
    Squash blossoms are a staple in Italian cuisine as well, but I have yet to find them in US grocery stores…. where did you find them? I have a visited a couple of farmers markets as well with no luck.
    thanks,
    Giulia

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