Squash Blossom Soup with Poblano Chili

I bought squash blossoms this week-end at the farmers market. They only last a few days so I had to come up with a couple of recipes very quickly. Usually I stuff them or make them into a frittata. But this time I wanted to make something different. I decided upon a soup that would have a creamy base but with no milk or cream added. I’ve done this before in other soups by using a single potato.

I started off by sautéing an onion, then adding chicken stock and a chopped potato. After the potato softens half of the squash blossoms are added and cooked a few more minutes. Then the mixture is removed from stove-top and blended until smooth. The base becomes silky and will have a light yellow color courtesy of the squash blossoms. The soup goes back into the pot and a roasted chopped poblano chili is added. Then the zucchini and corn. Simmer just a few more minutes until zucchini is tender and then add the other half of the squash blossoms reserving a few for garnish. Cook a few more minutes and that’s it you’re done. Scoop into bowls and garnish.

This recipe has been adapted from Kitchen Konfidence.com for original recipe click here.

Ingredients:

1 tablespoon olive oil

1 medium onion (chopped)

3 cups chicken stock

1 medium Yukon potato (peeled and chopped)

15 large squash blossoms (divided) (for instructions on how to prepare squash blossoms click here)

1 poblano chili, (roasted, peeled, deseeded and chopped*)

1 medium yellow squash (cut into slices and then cut into halves and then half again)

Kernels from 1 ear corn

Small amount of parsley for garnish

Makes enough for 2 very large bowls

To prepare:

In a medium-sized soup pot add olive oil and then onions. Sauté until soft. Add chicken broth and potato and bring to a boil. Turn down heat and simmer until potato is tender about 12 to 15 minutes.

Take 7 squash blossoms and cut them into ribbons, then add to stock, simmer another 2 to 3 minutes. Since I left my immersion blender in Phoenix, I used my blender and blended in batches. (remember when turning on a blender with hot liquid; place a dish towel on top of the blender in case any of the hot liquid seeps out. You want the broth to be smooth and a light yellow color.

Pour the soup back into the pot on medium heat and add the poblano chili. Simmer another 10 minutes then add the zucchini and corn. Cook until zucchini is tender another 3 to 5 minutes. Then cut 7 more squash blossoms into ribbons and add into soup pot. Cover and remove from heat. Season with salt and pepper to taste.

To serve cut the remaining squash blossom into ribbons lengthwise and garnish soup. For more color add parsley to the top.

*To prepare poblano chili. Turn on broiler. Place poblano on oven rack and turn every 2 to 3 minutes until charred and blistered all the way around. Place in a small paper bag, seal tightly and let sit about 10 minutes. Remove the charred skin. It should come right off. Make a slit down the side of the pepper and remove the seeds and veins.