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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.

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.

Featured in

Sep 2011

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