Tuesday, October 15, 2013

Squash Blossom Soup

Flor de Calabaza
The following soup is delicious, very light and delicate. It is the family recipe of a good Mexican friend. Quantities are not precise, but you should have no difficulty. This recipe is a treasure. You may want to experiment during Patzcuaro's rainy season with all of the fresh mushrooms to be found at the market at Plaza Chica.

Squash Blossom Soup

2 liters chicken broth
Olive oil
1 medium onion
4 garlic cloves
Squash blossoms

Slice onion very thin.
Dice garlic.
Sauté in olive oil until transparent.
Add 2 liters of chicken broth.
Bring to a boil and simmer for 30 minutes
Strain broth
Add sliced mushrooms (oyster type) and whole stems (2-3 large handfuls).
Simmer for 15 minutes.
Add (2-3 large handfuls) squash blossoms torn into 3 or four pieces (without stems).
Add ½ bunch epazote.
Cook for 5 minutes.
Remove mushroom stems and epazote.
Serve hot.

Squash blossoms and mushrooms: Estimate quantities to your taste. Be generous.

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