Squash Blossom Soup

Ingredients

This is a wonderful savory soup that is commonly served in the spring in Mexico.

Directions:

• In a medium sauce pan, warm butter over medium heat.
• Once foaming, add chopped onion and stir to coat. Cook until the onions are lightly golden, stirring occasional for about 6 minutes.
• Scoop out half of the onions and set aside.
• Add the chicken stock and chopped potato to the pot and bring mixture to a boil over medium high heat.
• Once boiling, adjust the heat to medium low and simmer partially covered for 20 minutes.
• While the broth is simmering, prep the squash blossoms. Break off the stems, peel off the sepals (the small wavy leaves that grow from the base), and pluck out the stamen. Discard the stems , sepals and stamen.
• Divide blossoms into two even piles the slice into 1/4 inch strips. (including the bulbous base).
• Add one pile of slices to the simmering stock and cook for 3 minutes.
• Use an immersion blender or place mixture in a blender and blend until smooth.
• Return the mixture back to the pot over medium heat.
• Add the chopped, roasted poblano, milk and reserved onion to the soup, stirring to combine.
• Simmer the mixture for 10 minutes then add zucchini and corn. Simmer for another 3 minutes, then add the other pile of squash blossoms.
• Continue simmering for 2 minutes, then take the mixture off of the heat.
• Stir in the heavy cream and season to taste with salt.
• Serve in soup bowls and finish with a sprinkling of chopped epazote or flat leaf parsley.
• Note: Look for male squash blossoms 3-4 inches long. Male squash blossoms are the ones that don’t have a baby squash attached. These flowers have a short shelf life, so use them as soon as possible.