Sopa de Verduras

Name: Sopa de Verduras
Yield: Makes 6 servings
Cuisine: Mexican
Ingredients: 2 tablespoons unsalted butter; 12 squash blossoms; 2 small green squashes or zucchini, chopped; 2 cups (340 g) fresh corn kernels; 2 cloves garlic, chopped; ½ cup (80 g) chopped yellow onion; 1 teaspoon salt; 1 teaspoon fresh thyme leaves; 8 cups (1.9 l) chicken broth; 2 small green squashes or zucchini, chopped; Chopped fresh flat-leaf parsley and Mexican crema, for garnish (optional); Chopped fresh flat-leaf parsley and Mexican crema, for garnish (optional); ½ teaspoon ground white or black pepper; ½ teaspoon ground white or black pepper

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Muy Bueno Fiestas

By Yvette Marquez-Sharpnack

Published 2023

About

This sopa de verduras, or “vegetable soup,” is economical, flavorful, and healthful and is perfect for anyone who has a vegetable garden or frequents farmers’ markets with end-of-year harvest produce. This light, clear soup has floral notes that make it unique.

Ingredients

12 squash blossoms
2 tablespoons unsalted butter
½ cup (

Americas
Mexico
Día de los Muertos
Gluten-free
Soup
Central America

Method

Remove the woody stems from the squash blossoms, then pluck out and discard the stamens (male flowers) and pistils (female flowers) from the centers of the blossoms. If they are fresh from the garden, be careful, as there might be bugs or bees inside! Trim off and discard the sepals (the small, wavy leaves that grow at the base of the blossoms). Cut each blossom into 4 equal pieces.