SQUASH FLOWER SOUP

SOURCE: DIANA KENNEDY. THE ART OF MEXICAN COOKING: TRADITIONAL MEXICAN COOKING FOR AFICIONADOS.

Ingredients

2 tablespoons/28 grams unsalted butter

2 tablespoons/7 grams finely chopped onion

1 tablespoon/8 grams finely chopped garlic

1 1/4 pounds/570 grams squash flowers, trimmed off with their stems, cleaned, and finely chopped

5 cups/1.2 L homemade light chicken stock

2/3 cup/120 grams finely diced zucchini

2/3 cup/110 grams corn kernels

2 small epazote sprigs, preferably picked fresh on the same day for best results

Sea salt to taste

2 Poblano chile peppers, cut into strips, cut into 1/4-inch/0.63-cm strips and sautéed in 1 tablespoon/15 grams unsalted butter, for garnish

Specific Equipment

Nonstick skillet or sauté pan equipped with a lid

Food processor OR blender

Large saucepan

Serves 6

Instructions

1. Melt the butter in a nonstick skillet or saucepan set over medium heat. Sauté in the onion and garlic for 2 minutes or until the onion has softened but not browned.

2. Stir in the squash flowers until well-blended. Cover the nonstick skillet or sauté pan with its lid and cook for 5 minutes or until the squash flowers have shrunk and released their juices. Remove the lid and cook for 10 minutes or until the calyxes of the flowers are tender and the squash flower juices have reduced to half its volume. Remove the nonstick skillet or sauté pan from heat. Take a cupful of the squash flowers from the nonstick skillet or sauté pan and set aside into a food processor or blender. Transfer the rest of the squash flowers into a large saucepan.

3. Pour in 2/3 cup/160 mL chicken stock into the food processor or blender. Purée for 2 to 3 minutes or until the mixture is smooth. Pour the squash flower purée into the large saucepan. Stir in 4 1/3 cups/1.04 L chicken stock, zucchini, and corn kernels.

4. Set the saucepan over medium heat and bring to a boil. Reduce the heat to moderate and simmer for 10 minutes or until the zucchini and corn are tender. Stir in the epazote and season with salt according to taste. Simmer for 5 minutes or until the soup is set.

5. Remove the saucepan from heat and ladle the soup into individual soup bowls. Sprinkle each soup bowl with sautéed chile strips for garnish.