Recently I sampled artisanal mescal, cicciarones-filled gorditas and flautas with hibiscus flowers in Mexico City. All memorable. But back home what I couldn’t wait to make was squash blossom soup.
Actually that was just one of several superb soups I tasted in this great city. At the Hilton Mexico City Reforma‘s terrace restaurant, our waiter set down a bowl with formations of congealed consommé. As he ladled hot broth, they dissolved into a rich soup with peas and bits of celery and carrot. So simple, but the aroma evoked a memory of what I think was the first homemade chicken soup I ever ate…as it happens, in Mexico City.
I spent a couple of months in Mexico City after college and the family cook in the home where I was staying made chicken soup every few days. I wasn’t too focused on food at the time but did have the good sense to notice it was a far cry from the Campbell’s soup I’d grown up on.
This time I sipped tortilla soup in the gorgeous Hotel Ciudad de Mexico, overlooking the Zocolo. In Mexico City for a conference, we had the good fortune to eat in some unusual venues. For the mid-day comida in the courtyard of Antiguo Colegio de San ildefonso, surrounded by Diego Rivera murals, our first course was a dried chickpea soup that would win approval in any southern Italian household. My favorite, at a formal dinner in the ornate Palacio de Bellas Artes: a creamy puree with a squash flower floating in the middle.
Mexico’s growing seasons are similar to Florida’s, so squash blossoms were easy to come by in my local farmers market. I also added summer squash, fresh corn and part of a spicy red roasted poblano to my soup mix. Chicken broth for depth of flavor and heavy cream for a smooth finish. My very yummy squash flower soup didn’t look or taste exactly like that Mexico City sopa, but close enough to make me start dreaming about a repeat visit.
- 24 summer squash blossoms
- 2 small zucchini
- 2 ears corn
- 1 medium potato
- 2 tablespoons butter
- 2 to 3 cups salted chicken broth
- ½ cup heavy cream
- Roasted hot red pepper or ground red pepper
- 1 tablespoon cornstarch dissolved in ¼ cup water
- Fried tortilla strips for garnish, optional
Gently wash the squash flowers, break off stems and pluck out the stamens. Peel 1 zucchini and cut in thick slices. Cut the other (unpeeled) in small dice. Shuck the corn and cut off and reserve kernels and scraped cobs. Peel the potato and cut in chunks.
Melt the butter in a medium saucepan over medium-low heat. Cook the onion, covered, until translucent but not browned. Reserving 6 squash blossoms for garnish, stir in the rest. Add half the corn kernels, the cobs and the potato. Cover with chicken broth. Bring to a simmer and cook, partly covered, until vegetables are very tender, about 25 minutes. Remove corn cobs. Stir in the cream. Cool until warm. Using a blender, puree the soup until smooth. Season with salt and roasted or ground red pepper to taste, blending briefly.
Return the soup to the saucepan. Stir in the diced zucchini, corn kernels and cornstarch slurry. Reheat gently until the vegetables are cooked and the soup thickens. Spoon into bowls, topping each with a squash blossom and, if using, fried tortilla strips.