Squash Blossom Soup Recipes

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.

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.

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.

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.