Mexican Corn and Squash Blossom Soup

banner

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in

One Good Dish

By David Tanis

Published 2013

  • About

This soup reminds me of an ethereal one I had many years ago in Oaxaca, made entirely of bright yellow squash flowers (you could buy an armload of them there for just a few pesos). To get your hands on enough squash blossoms to make that same soup here, you’d need a large vegetable garden or have to pay a small fortune at the farmers’ market. So I’ve adapted the recipe, adding corn and summer squash as well. The essence of squash blossom still prevails, and the soup still has its heady flavor and velvety texture.

Ingredients

    Method