Corn, Squash Blossom, and Zucchini Soup
Sopa de Elote, Flor de Calabasa, y CalabacitasDaily markets in Mexico, with beautiful produce piled high and beckoning, are truly inspirational. With Mexico's long growing season, this garden-fresh soup made with some of the stars of the market, can be made just about anytime there, but for us in the United States it is usually just a summer delight, so make the most of seasonal bounty. For a final sparkle, add a squeeze of fresh lime juice at the table.
Equipment
- large saucepan
Ingredients
Makes 4 servings
- 1 tablespoon vegetable oil
- ½ medium white onion thinly sliced
- 2 medium garlic cloves finely chopped
- ½ teaspoon cumin
- 4 cups chicken broth canned or homemade
- 2 small zucchini cut into 1⁄2-inch pieces
- 2 small ears of corn cut crosswise into 11⁄2-inch wheels
- 4 fresh squash blossoms stemmed and coarsely chopped
- 2 tablespoons fresh cilantro
- ½ teaspoon salt or to taste
- Lime wedges
Instructions
- 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.