Squash Blossom and Corn Soup
Recipe type: Soup
Cuisine: Mexican
  • 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)
  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.
Recipe by What's Cooking, Mexico? at http://whatscookingmexico.com/2012/03/02/squash-blossom-and-corn-soup/