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This recipe is dedicated to Dany Warman who once sent me a message from a place far away from Mexico asking me for the recipe. She remembered loving the dish when she came to visit the house and my mother had prepared it for my children.
Ingredients for Cream of Squash Blossom
- 1 onion
- 2 cloves of garlic
- 1/4 cup of oil
- 1 Kg. zucchini flowers
- 1 liter milk
- 100 gr. butter
- Salt and pepper
- 1/2 liter chicken broth
- 1/4 liter cream
- Chili pasilla fried and cut in strips
- Tortillas fried and cut in strips
Chop the onion and garlic and fry in the oil. Add the (previously washed) squash blossoms, leaving them to cook in their own juice.
After they reach a boil, blend cooked mixture with milk. Place back in pot and add butter, salt and pepper to taste and simmer over low heat.
Spoon the cream in the serving dish, then the boiling soup and decorate with pasilla chili and tortillas.
If you love soup as much as we do, you will surely love all of the dishes we have dedicated to this recipe here