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Sopa de flor de calabaza


You'll need

40 gm butter, coarsely chopped 80 gm mild pancetta, finely diced 1 onion, finely chopped 5 garlic cloves, finely chopped 1½ litres (6 cups) chicken stock 20 zucchini flowers, stamens removed, zucchini and flower separated, zucchini thinly sliced, 16 flowers torn, 4 flowers reserved, to serve 2 corn cobs, kernels removed 2 vine-ripened tomatoes, coarsely chopped 1 cup (loosely packed) coriander, finely chopped For drizzling: olive oil To serve: pickled jalapeños

Method

  • 01
  • Melt butter in a large saucepan over medium-high heat, add pancetta, onion and garlic and stir until tender (3-5 minutes). Add stock, zucchini, torn flowers, corn and tomato, simmer until vegetables are tender (5-7 minutes), add coriander and season liberally to taste. Divide soup among bowls, drizzle with a little oil, scatter with reserved flowers and serve hot with pickled jalapeños to the side.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.

Squash and pumpkin flowers are a popular ingredient in many Mexican cuisines. This soup is traditionally made with pumpkin flowers and cream, but we’ve tweaked the recipe to make it more like a broth, and used zucchini flowers, which are more readily available here in Australia.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A light Mexican lager.

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