Sopa de Flor de Calabaza (Squash Blossom Soup)
Serves 6
This fresh, light soup showcases some of summer's best produce—fresh corn and squash blossoms. Serve with griddled tortillas and your favorite cheese for a simple meal.
Ingredients
- 1/2 pound zucchini squash blossoms (45 to 48 blossoms)
- 2 tablespoons vegetable oil
- 1 leek (white part only, chopped or thinly sliced)
- 1 clove garlic (minced)
- 3 cups chicken or vegetable broth
- 1/2 cup white corn kernels
- 2 medium zucchini (diced)
- Kosher salt (to taste)
- Pepper (to taste)
- 1/2 bunch cilantro (chopped)
- 1 lime (cut into wedges)
Directions
- Remove and discard stems, sepals, pistils, and stamens from squash blossoms. Slice crosswise into about 3/4-inch pieces. Set aside.
- Melt butter in a large Dutch oven over medium heat. Add leek and garlic. Sauté until leek just begins to brown, about 3 minutes. Add chicken broth. Bring to a gentle simmer and cook 5 minutes.
- Add corn and zucchini. Simmer 5 minutes more. Stir in squash blossoms and cook for a few seconds, just until wilted. Remove from heat. Add salt and pepper, to taste.
- Serve warm, topped with cilantro and a squeeze of lime juice.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 100
- Fat: 6.0 g
- Saturated Fat: 0.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 230.0 mg
- Carbohydrates: 9.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 4.0 g
- Protein: 4.0 g