Squash Blossom Soup
Sopa de Flor de CalabazaSquash blossoms are used a great deal in Mexican cooking. The delicate blossoms are stuffed and fried, chopped and added to and omelets, and featured in this light popular soup. In the United States, squash blossoms, in season, can be found in farmers' markets or specialty produce markets.
Ingrediënten
Makes 4 servings
- 4 cups Basic Chicken Stock or canned chicken broth
- 1 pound about 20 squash blossoms
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 1 medium white onion chopped
- 1 small zucchini neatly diced (about ¼ inch)
- 2 medium garlic cloves minced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon dried thyme
- 1 cup cooked shredded chicken from making the stock
- 2 tablespoons chopped fresh cilantro
Instructies
- Prepare chicken stock, if using homemade.
- Then, remove the stems and pistils from the squash blossoms.
- Rinse blossoms and shake off excess water.
- Coarsely chop the blossoms and reserve.
- In a large saucepan, heat the oil and butter.
- Add the onion and cook, stirring, until softened, 3 to 4 minutes.
- Add the zucchini, garlic, salt, pepper, and thyme.
- Cook, stirring, until the zucchini is crisp-tender, about 4 minutes.
- Add the remaining ingredients, including the chicken stock, and heat through completely, 3 to 4 minutes.
Notes / Tips / Wine Advice:
Serve hot.
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