Sopa de Flor de Calabaza (Mexican Squash Soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large white onion, peeled and minced2 garlic clove, peeled and minced2 tablespoons oil2 ears corn, kernels cut off2 scotch bonnet peppers, roasted, peeled, seeded, and cut in strips1 jalapeńo1 cup zucchini, coarsely chopped2 cups mushrooms, sliced4 cups squash blossoms, stems and sepals removed, blossoms coarsely chopped8 cups chicken broth2 chicken thighs5 tortillassour cream or creme frâiche
1. Poach chicken thighs in one quart low sodium broth
2. In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
3. Add the corn kernels, chiles, and zucchini and cook for two more minutes.
4. Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
5. Add chicken broth and bring to a boil.
6. Lower heat and simmer and additional 10 to 12 minutes.
7. While waiting for the soup to cook, cut the tortillas into small wedges; either fry or bake to crisp.
8. Adjust salt to taste.
9. Remove the chicken from the bone, shred the meat and add to soup.
10. Top with tortilla pieces, a spoonful of creme frâiche, heavy cream or sour cream and a squeeze of lime juice.
Serving Size: makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ANNE-ELIZ.
2. In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
3. Add the corn kernels, chiles, and zucchini and cook for two more minutes.
4. Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
5. Add chicken broth and bring to a boil.
6. Lower heat and simmer and additional 10 to 12 minutes.
7. While waiting for the soup to cook, cut the tortillas into small wedges; either fry or bake to crisp.
8. Adjust salt to taste.
9. Remove the chicken from the bone, shred the meat and add to soup.
10. Top with tortilla pieces, a spoonful of creme frâiche, heavy cream or sour cream and a squeeze of lime juice.
Serving Size: makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ANNE-ELIZ.
Nutritional Info Amount Per Serving
- Calories: 166.6
- Total Fat: 7.5 g
- Cholesterol: 27.5 mg
- Sodium: 127.9 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.6 g
- Protein: 8.1 g
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