Sopa Mexicana De Flor De Calabaza
Submitted by Neelie
Traditional Mexican squash blossom soup with zucchini, corn, epazote, and chilies in a tomato broth finished with cream. A beloved seasonal dish showcasing flores de calabaza.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minSquash blossom soup is one of Mexico’s most treasured seasonal dishes, and eating it feels like tasting the garden itself.
Delicate squash blossoms (flores de calabaza) cook gently in butter with corn kernels and cubed zucchini until the vegetables release their natural juices. Epazote, that distinctly Mexican herb, adds its wild, slightly resinous fragrance.
A separate tomato sauce built with pureed red tomatoes, onion, and chilies (poblano or jalapeno, your call) gets stirred into the pot, and the whole thing simmers until the vegetables soften.
A swirl of cream goes in just before serving, enriching the broth without letting it boil and curdle.
Kitchen Tips
- If using poblano peppers, roast and peel them before adding. Jalapenos can go in raw for a sharper, more direct heat.
- Add the cream at the very end and keep the heat low. Boiling cream in a tomato-based soup causes it to break and look curdled.
- Squash blossoms are fragile. Handle them gently and cook briefly to preserve their delicate texture and subtle sweetness.
Ingredients
Directions
Put one of the ½ cup butter in a pan and add the maize grains, add the zuccini and the flowers, fry in the butter just until the vegetables make stock, add the epazote and salt.
A while in a sauce pan put the other ½ cup of butter, add the onion chopped (or better if made a pure too) let the butter apears on top, add the red tomatoes pure.
Cook until seasoning, adding salt and pepper and chicken cubes.
Be careful with the salt. When the red sauce is ready add to the soup and add 3 cups of water, add the chiles cutted in pieces, if you use poblanos instead of jalapenos you will need to peel them before as usual.
Let cook until the vegetables are soft and just two minutes before serve add the cream, with cream the soup don’t have to boil.
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