- 1 pound calabaza (pattypan or zucchini) stems removed, cubed
- 1 large potato, peeled and cubed
- 8 cups chicken stock
- 2 large leeks, chopped, including 1 inch green (Substitute 3-4 large spring onions or a mix of onions and leeks)
- 6 cloves garlic, chopped
- 2 chiles serrano, roasted, peeled, seeded and chopped
- ¼ cup butter
- 2 cups cilantro, rinsed, finely chopped and firmly packed
- ¼ cup Mexican crema (substitute crème fraîche, plain yogurt or sour cream)
- salt and pepper to taste
- totopos (fried tortilla strips)
- 10 squash blossoms (optional) cleaned
- 4 tablespoons cilantro, rinsed and finely chopped
Step 1: In a large saucepan containing the stock, cook the cubes of squash and potatoes for approximately 20 minutes or until the vegetables are tender.
Step 2: Meanwhile, in a large skillet, sauté the leeks, garlic and chiles in the butter until the leeks are translucent. Add to the potato/squash mixture, stir and continue cooking, returning to a simmer, approximately 5 minutes. Using a handheld immersible blender, purée the ingredients until fine. Add the cilantro and purée again as above to incorporate all ingredients. Add crema and puree one last time until thoroughly blended. Check for seasonings.
Step 3: To serve, ladle hot soup into warmed bowls. In the center of each serving, float a few of the totopos on top of the soup. Then float 1 squash blossom per bowl on top. Sprinkle chopped cilantro over all, including the rim of the bowl.
Link to Source Article
Cooking in theYucatan: Bright Flavors and Unique Ingredients