Sopa de Flor de Calabaza (Squash Blossom Soup) Recipe

Ingredients:

• 1/2 pound zucchini squash blossoms (45 to 48 blossoms)
• 2 tablespoons vegetable oil
• 1 leek, white part only, chopped or thinly sliced
• 1 clove garlic, minced
• 3 cups chicken or vegetable broth
• 1/2 cup white corn kernels
• 2 medium zucchini, diced
• Kosher salt, to taste
• Pepper, to taste
• 1/2 bunch cilantro, chopped
• 1 lime, cut into wedges

Directions:

1. Remove and discard stems, sepals, pistils, and stamens from squash blossoms. Slice crosswise into about 3/4-inch pieces. Set aside.
2. Melt butter in a large Dutch oven over medium heat. Add leek and garlic. Sauté until leek just begins to brown, about 3 minutes. Add chicken broth. Bring to a gentle simmer and cook 5 minutes.
3. Add corn and zucchini. Simmer 5 minutes more. Stir in squash blossoms and cook for a few seconds, just until wilted. Remove from heat. Add salt and pepper, to taste.
4. Serve warm, topped with cilantro and a squeeze of lime juice.