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Squash Blossom Soup |
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Serves: 4
Print this Recipe
(Sopa de Flor de Calabaza)
Category: Vegetable and Bean Soups
Squash blossoms are used a great deal in Mexican cooking. The delicate blossoms are stuffed and fried, chopped and added to quesadillas 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.
4 cups Basic Chicken Stock or canned chicken broth
1 pound squash blossoms (about 20)
1 tablespoon olive oil
1 teaspoon unsalted butter
1 medium white onion, chopped
1 small zucchini, neatly diced (about 1/4 inch)
2 cloves garlic (medium), minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried thyme
1 cup cooked shredded chicken (from making the stock)
2 tablespoons chopped fresh cilantro
1. 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.
2. 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. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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