Mexican squash, corn and amaranth soup: Sopa de calabaza y elote con amaranto

Karen Hursh Graber

This soup makes use of the zucchini squash and corn that abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach leaves, along with dry amaranth cereal grains from the supermarket or health food store — these are actually the seeds of the plant which have been popped to expand to about the size of sesame seeds.

Ingredients

• 3 tablespoons corn oil
• 1/2 lb. zucchini squash, diced
• corn kernels freshly cut from 2 cobs
• 1 cup amaranth leaves or young spinach leaves, chopped
• 3/4 lb. tomatoes, seeded and peeled
• 1/2 medium white onion, chopped
• 2 cloves garlic
• 1 sprig epazote
• 8 cups chicken or vegetable broth
• 1/2 cup amaranth cereal (popped amaranth)
• salt and pepper to taste

In a large stockpot, heat the oil, add the zucchini, corn and amaranth or spinach leaves, cooking just until the zucchini is crisp-tender.

Place the tomatoes, onion, garlic, epazote and 1 cup of the broth in the blender and puree.

Add the puree to the stockpot, cook another 10 minutes, and add the rest of the broth.

Heat through, add salt and pepper to taste.

Just before serving, add the amaranth cereal.

Serves 8 as a soup course, 4 as a vegetarian main course, with salad.