SQUASH FLOWER SOUP
Steps:
- In a stockpot melt the butter over moderate heat. Saute the onions with the salt about 5 minutes. Add the garlic and cook 1 to 2 minutes longer. Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook 10 to 12 minutes. Then stir in the flowers and cook 5 minutes longer. Transfer to a blender or food processor and puree until smooth. Sift through a strainer back into the soup pot. Pour in the half and half and bring back to a boil. Season to taste with salt and pepper. Serve hot, garnished with the cheese and lime wedges.
WILD MUSHROOM AND SQUASH BLOSSOM SOUP
Provided by Joan Nathan
Categories dinner, soups and stews, appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a frying pan. Add 2/3 of the onion and 2 cloves of the garlic. Cook, without browning, until translucent.
- Add the squash, sprinkle with salt, cover the pan and cook for about 3 minutes. 3. Add the corn, and continue cooking for 3 more minutes.
- Add the squash blossoms and cook, uncovered, until the vegetables are just tender, about 5 minutes. The mixture should not be too juicy. If necessary, reduce the liquid over a high flame.
- Add the mixture to the chicken broth in a saucepan, uncovered, and heat over a low flame for a few minutes.
- Chop the larger mushrooms, leaving the smaller ones whole. Heat 1 tablespoon of oil in the frying pan. Add the remaining onion and garlic, and cook until the onion is translucent. Add the mushrooms, and cook over a fairly high heat, uncovered, for about 5 minutes. Add the cilantro, and cook for 2 more minutes or until just tender.
- Add the mushroom mixture to the saucepan, and simmer for about 10 minutes, so that all the flavors blend well.
- Meanwhile, heat the remaining 1/2 tablespoon of oil in the frying pan. Add the chili or pepper strips and a sprinkle of salt, and cook for 1 minute. Serve on top of the broth.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 14 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 828 milligrams, Sugar 6 grams, TransFat 0 grams
CORN, SQUASH BLOSSOM, AND ZUCCHINI SOUP
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the oil over medium heat and cook the onion and garlic until softened, about 3 minutes. Add the remaining ingredients, except the lime wedges, and cook until the vegetables are tender, 6 to 8 minutes. Serve hot with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SOPA DE FLOR DE CALABAZA -- MEXICAN SQUASH BLOSSOM SOUP
Adapted from Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle.
Provided by Molly53
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
- Add the corn kernels, chiles, and zucchini and cook for two more minutes.
- Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
- Add chicken broth and bring to a boil.
- Lower heat and simmer and additional 10 to 12 minutes.
- Adjust salt to taste.
- Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream.
Nutrition Facts : Calories 216.7, Fat 10.4, SaturatedFat 5.5, Cholesterol 20.4, Sodium 829.1, Carbohydrate 24.1, Fiber 3.4, Sugar 5.9, Protein 9.2
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4.7/5 (7)Estimated Reading Time 6 minsServings 6
- In a medium, heavy-bottomed pot, warm butter over medium heat. Once foaming, add chopped onion, stirring to coat. Cook until the onions are lightly golden, stirring occasionally (about 6 minutes). Scoop out half of the onions and set aside.
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