Squash Blossom Soup

Name: Squash Blossom Soup
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 cups Chicken Stock; 4 scallions, trimmed and finely chopped; 10 squash blossoms, trimmed and coarsely chopped; 1 ⁄ 2 cup chopped purslane leaves; Salt and freshly ground black pepper; 1 ⁄ 4 cup masa harina

Serves
serves 6

LAURIE SMITH

(Sopa de Flor de Calabacin)

We came across this soup at Tlamanalli de Abigail Mendoza Ruiz restaurant in Teotitlan del Valle, a town about 15 miles northwest of Oaxaca, Mexico. Despite our best efforts, we couldn't pry the secret recipe from chef-owner Ruiz, but we did concoct a version of our own that comes quite close.

Ingredients

2 cups Chicken Stock
4 scallions, trimmed and finely chopped
10 squash blossoms, trimmed and coarsely chopped
¹⁄₂ cup chopped purslane leaves
Salt and freshly ground black pepper
¹⁄₄ cup masa harina

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Instructions

Step 1

Put stock and 4 cups cold water into a large pot and bring to a boil over medium-high heat. Reduce heat to medium and add scallions, squash blossoms, and purslane. Season to taste with salt and pepper and simmer for 10 minutes.

Step 2

Mix masa harina and 1 cup water together in a small bowl, then add to soup. Mix well and cook until thick.

Put stock and 4 cups cold water into a large pot and bring to a boil over medium-high heat. Reduce heat to medium and add scallions, squash blossoms, and purslane. Season to taste with salt and pepper and simmer for 10 minutes.
Mix masa harina and 1 cup water together in a small bowl, then add to soup. Mix well and cook until thick.