Squash Blossom Soup

Squash Blossom Soup
This soup is a close version of the dish served at Tlamanalli de Abigail Mendoza Ruíz restaurant in Teotitlán del Valle, a town about 15 miles northwest of Oaxaca, Mexico. See the recipe for Squash Blossom Soup »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.

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.