Chef Rick Bayless

Golden Squash Blossom Crema (Crema de Flores de Calabaza)

Name: Golden Squash Blossom Crema (Crema de Flores de Calabaza)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1½ tablespoon butter; 1 large white onion, chopped into ¼ inch dice; 3 cups chicken broth; 1 small Ruby Gold® Potato; 25 large squash blossoms (3 to 4 inches). These are the male blossoms with no squash attached; 2 Poblano peppers; 1 cup milk; 1 medium organic zucchini, cut into ¼ inch cubes; 1 large corn kernel, ear husked, cut from the cob; ½ cup queso fresco, Crème Fraiche or sour cream, loosened with some milk or cream; Salt; about ½ teaspoons depending on the saltiness of the broth; Dried epazote or parsley for garnish

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

4 - 6 servings

Prep Time

30 minutes

Cook Time

50 minutes

Ingredients

1½ tablespoon butter
1 large white onion, chopped into ¼ inch dice
3 cups chicken broth
1 small Ruby Gold® Potato
25 large squash blossoms (3 to 4 inches). These are the male blossoms with no squash attached
2 Poblano peppers
1 cup milk
1 medium organic zucchini, cut into ¼ inch cubes
1 large corn kernel, ear husked, cut from the cob
½ cup queso fresco, Crème Fraiche or sour cream, loosened with some milk or cream
Salt; about ½ teaspoons depending on the saltiness of the broth
Dried epazote or parsley for garnish

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Directions

The Broth

In a 4-quart soup pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until lightly brown, about 5 minutes.
Scoop out half of the onion and set aside. Add the broth and potato, partially cover, and simmer over medium-low heat for 20 minutes.

The Blossoms

Use your fingers to break loose the long pistils in the center of each flower and discard. With a very sharp knife, cut the blossoms cross-wise into ¼ inch strips, including the bulbous base. Add half the blossoms to the broth and simmer 3 minutes.
In a food processor or in batches in a loosely covered blender (or using an immersion blender), puree the mixture; return to the pot.

The Peppers

Roast the peppers directly over the gas flame, on a medium-hot gas grill, or 4 inches below a very hot broiler. Turn occasionally, until blistered and blackened on all sides, 5 to 6 minutes for the flame or grill, about 10 minutes for the broiler.
Cover with a kitchen towel and let stand about 5 minutes. Peel off the charred skin, cut out the seed pod, then quickly rinse to remove straggling bits of skin and seeds.
Cut into ¼ inch dice.

Finishing the Soup

Add the peppers to the soup along with the milk and reserved onion; bring to a simmer and cook for 10 minutes.
Add the zucchini and corn, simmer a couple of minutes, then add the remaining squash blossoms. Simmer a couple of minutes longer (the strips of blossom will soften into deep-golden streamers), remove from heat stir in cream, taste, and season with salt.
Serve in warm bowls, garnished with the chopped epazote or parsley.

Golden Squash Blossom Crema (Crema de Flores de Calabaza)