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
GOLDEN SQUASH BLOSSOM CREMA: CREMA DE FLORES DE CALABAZA
Provided by Food Network
Categories appetizer
Time 1h40m
Yield about 7 cups, enough for 6 generous servings
Number Of Ingredients 12
Steps:
- The broth: In a 4-quart soup pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until lightly brown, about 5 minutes. Scoop out half of the onion and set aside. Add the broth and potato, partially cover, and simmer over medium-low heat for 20 minutes.
- The blossoms: While the broth is simmering, clean the squash blossoms: break off the stems, then the little green sepals that come out from the base of the blossoms (they originally covered the buds). Use your fingers to break loose the long pistils in the center of each flower and discard. With a very sharp knife, cut the blossoms cross-wise into 1/4-inch strips, including the bulbous base.
- Add half the blossoms to the broth and simmer 3 minutes. In a food processor or in batches in a loosely covered blender (or using an immersion blender), puree the mixture; return to the pot.
- The chiles: Roast the chiles directly over the gas flame, on a medium-hot gas grill, or 4 inches below a very hot broiler. Turn occasionally, until blistered and blackened on all sides, 5 to 6 minutes for the flame or grill, about 10 minutes for the broiler. Cover with a kitchen towel and let stand about 5 minutes. Peel off the charred skin, cut out the seed pod, then quickly rinse to remove straggling bits of skin and seeds. Cut into 1/4-inch dice.
- Finishing the soup: Add the chiles to the soup along with the milk and reserved onion; bring to a simmer and cook for 10 minutes. Add the zucchini and corn, simmer a couple of minutes, then add the remaining squash blossoms. Simmer a couple of minutes longer (the strips of blossom will soften into deep-golden "streamers"), remove from the heat, stir in the cream, taste, and season with salt. Serve in warm bowls garnished with the chopped epazote or parsley.
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.
EASY BUTTERNUT SQUASH SOUP
When the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 9 servings (2 1/4 qt.)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 483mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein.
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SQUASH BLOSSOM SOUP [CREMA DE FLOR DE CALABAZA]
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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.
- Add chicken stock and chopped potato to the pot and bring mixture to a boil over medium-high heat. Once boiling, drop down 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 grown from the base), and pluck out the stamen. No need to be gentle here. The squash blossoms will eventually be chopped up, so you don't need to keep their original shape in tact. Discard stems, sepals and stamen.
- Divide blossoms into two even piles then slice into 1/4 inch strips (including the bulbous base). Add one pile of slices to the simmering stock and cook for 3 minutes. Carefully blend the mixture until smooth. I used my immersion blender. If you don't have one, use a blender, working batches. Return the mixture back to the pot over medium heat.
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- Place 4 cups of water in a saucepan and turn the heat to high. Once the water starts boiling, add the blossoms. After one minute, remove the flowers and place them in a bowl with ice-cold water to stop the cooking process. Drain and chop the blossoms, then set aside.
- In the same saucepan, melt the butter over low heat, then add the diced squash and fry for 5 minutes on low heat.
- Stir in the onion and garlic and fry for 1 minute. After this, add the squash blossoms and flour and stir well.
- Pour the chicken broth and stir in the heavy cream. Continue to cook on low for 8 minutes. After this, mix well and pour everything into your blender. Wait until it cools off a little, then process until you have a delicate, creamy sauce.
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