Squash Blossom Soup

(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.

Squash Blossom Soup Squash Blossom Soup
Squash blossoms impart a delicate flavor and color to this delicious soup.
Yield: serves 6

Ingredients

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

Instructions

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