SQUASH BLOSSOM SOUP

By polloazul

Ingredients

• 1 large onion, finely chopped
• 4 tablespoons butter
• 2 ears corn, kernels scraped off
• 3 poblano chiles, roasted, peeled, seeded, and cut in strips
• 1 cup coarsely chopped zucchini
• 2 cups sliced mushrooms
• 4 cups squash blossoms, stems and pistils removed and discarded, blossoms coarsely chopped
• 6 cups chicken broth
• Salt
• 3 tortillas, cut in small squares and fried
• Heavy cream

Preparation

Step 1

Saute the onion in butter until translucent. Add the corn, chiles, and zucchini. Cook for 2 minutes, then stir in the mushrooms and squash blossoms. Cook for 4 minutes, add the chicken broth, and bring to a boil. Simmer for 10 to 12 minutes and taste for salt. Serve the soup garnished with tortilla squares and heavy cream.