Squash blossom cream (crema de flor de calabaza)
The squash blossom soup is a traditional dish you will easily find in Oaxaca; however this recipe comes from Aguascalientes. There are many dishes with squash blossoms, either raw or steamed, its main attribute is that this flower stays fresh. This edible flower is used in Mexican cuisine to flavor dishes and has inspired the creation of many original dishes. When washing and preparing squash blossoms, remember that you can keep the pistils, as they do not affect the taste of the soup, plus it keeps all the nutritional properties of this flower intact.
Recipe for the Squash blossoms cream
Ingredients:
* 4 tablespoons butter
* 1/2 onion, chopped
* 2 cloves garlic, peeled and chopped
* 2 cups corn kernels
* 2 ancho chiles roasted, then soaked in boiling water
* 1 liter of liquid chicken broth
* 2 bunches squash blossoms
* 1 sprig epazote leaves (or dried epazote)
* 1/2 liter of milk
* 1/2 cup cream
* 1 pasilla chile sliced in strips and fried
Preparation:
* 4 tablespoons butter
* 1/2 onion, chopped
* 2 cloves garlic, peeled and chopped
* 2 cups corn kernels
* 2 ancho chiles roasted, then soaked in boiling water
* 1 liter of liquid chicken broth
* 2 bunches squash blossoms
* 1 sprig epazote leaves (or dried epazote)
* 1/2 liter of milk
* 1/2 cup cream
* 1 pasilla chile sliced in strips and fried
Preparation:
1) Fry the onion, the garlic and the corn in butter; pour in the drained ancho chiles and chicken broth; mix and simmer a few minutes.
2) After, add half the chopped squash blossoms, the epazote and milk, season with salt and let it boil for a few minutes. Then remove the branch of epazote (if you have used fresh), blend to thoroughly liquefy; pass through a fine strainer to remove the unwanted solids. Separately fry the remaining squash blossoms in a little butter and season to your taste.
3) Pour the cream in a bowl, into which you will pour the blended soup we just did.
Serve each bowls, decorate with while flowers, epazote leaves and pasilla chiles strips.
2) After, add half the chopped squash blossoms, the epazote and milk, season with salt and let it boil for a few minutes. Then remove the branch of epazote (if you have used fresh), blend to thoroughly liquefy; pass through a fine strainer to remove the unwanted solids. Separately fry the remaining squash blossoms in a little butter and season to your taste.
3) Pour the cream in a bowl, into which you will pour the blended soup we just did.
Serve each bowls, decorate with while flowers, epazote leaves and pasilla chiles strips.
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