Sopa de Flor de Calabaza (Mexican Squash Soup)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Sopa de Flor de Calabaza (Mexican Squash Soup) calories by ingredient
Introduction
This recipe combines elements of several similar but different recipes for squash blossom soup. This recipe combines elements of several similar but different recipes for squash blossom soup.Number of Servings: 8
Ingredients
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1 large white onion, peeled and minced
2 garlic clove, peeled and minced
2 tablespoons oil
2 ears corn, kernels cut off
2 scotch bonnet peppers, roasted, peeled, seeded, and cut in strips
1 jalapeńo
1 cup zucchini, coarsely chopped
2 cups mushrooms, sliced
4 cups squash blossoms, stems and sepals removed, blossoms coarsely chopped
8 cups chicken broth
2 chicken thighs
5 tortillas
sour cream or creme frâiche
Tips
If you have a bit of leftover rice, it can also be added.
The first time I made this soup, the peppers were much hotter than I had expected, so the lime juice, sour cream and rice all helped to reduce the heat a bit.
Directions
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.