Recipe Archives->Mexican->Squash Blossom Soup

Squash Blossom Soup
Serves 6 to 8

2 tablespoons olive oil
1 yellow crookneck squash, diced
1/3 cup diced onion
2 cloves garlic, minced
2 serrano chiles, seeded and minced
1/2 cup chopped yellow cherry tomatoes
1 poblano chile, roasted, peeled, seeded and diced
15 to 20 squash blossoms
6 cups vegetable stock
8 to 10 epazote leaves, or 10 to 12 cilantro leaves
1 teaspoon chopped oregano
1 teaspoon chopped basil
Salt to taste
Juice of 1 lemon

In a large saucepan, heat the olive oil over medium heat. Add the
squash, onion, garlic and Serranos. Cook for 3 to 5 minutes, until
the onions are translucent. Add the cherry tomatoes, poblano, and
the squash blossoms and cook, while stirring, for 1 minute longer.
Add the stock and bring to a boil. Lower the heat and add the herbs.
Simmer gently, covered, for 10 minutes. Stir in the salt and lemon
juice, and serve.

Printable version: squash-blossom-soup.txt.