Vegetable Soup

This is a wonderful soup to make in the summer when you can get squash blossoms, but the soup also works well without them.

There is one distortion of the original recipe that cannot be avoided: the tender, sugary kernels of U.S. fresh corn are all wrong. Perhaps with more Mexican people living here, the authentic starchy corn will start showing up in farmers’ markets. I know that some home gardeners interested in heirloom seeds are raising these varieties.