Chef Rick Bayless
Golden Squash Blossom Crema (Crema de Flores de Calabaza)
Category
Soup & Stew
Servings
4 - 6 servings
Prep Time
30 minutes
Cook Time
50 minutes
Author:
Chef Rick Bayless
Ingredients
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1½ tablespoon Butter
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1 large White Onion chopped into ¼ inch dice
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3 cups Chicken Broth
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1 small Ruby Gold™ Potato
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25 large Squash Blossoms (3 to 4 inches) these are the male blossoms with no squash attached
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2 Poblano Peppers
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1 cup Milk
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1 medium Organic Zucchini cut into ¼ inch cubes
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1 large Corn Kernel ear husked cut from the cob
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½ cup Queso Fresco, Crème Fraiche or Sour Cream loosened with some Milk or Cream
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Salt about ½ teaspoons depending on the saltiness of the broth
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Dried Epazote or Parsley for garnish
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.
Filed in:
Chef Rick Bayless,
Cream,
Crema de Flores de Calabaza,
Dried Epazote,
Golden Squash Blossom Crema,
Parsley,
Poblano Peppers,
Ruby Gold Potatoes,
Soup,
Soup & Stew,
Squash Blossoms,
White Onion,
Zucchini
