(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.
- 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