Sopa de ajo con flor de clabaza
Sopa de ajo con flor de clabaza
(Garlic Soup with Squash Blossoms)
SERVES 8
1½ tbsp butter (22 mL)
1½ tbsp olive oil (22 mL)
2 cloves garlic, separated and thinly sliced
16 fresh squash flowers, cleaned, with sepals, stems and pistils removed
2 medium hierba santa leaves, ribs removed and cut into strips, or 1 tbsp (15 mL) anise seeds
1 dried de árbol or japonés chili
1 bay leaf
8 cups chicken stock (2 L)
1 bolillo or other bread, cut into 1-in.- (2.5-cm-) square chunks to make 2 cups (500 mL) croutons
Salt and black pepper to taste
5 sprigs flat-leaf parsley, stems removed and leaves finely chopped
¼ lb manchego or Gouda cheese, cut into ½-in. (1-cm) chunks (125 g)
4 tbsp freshly grated Parmesan cheese (60 mL)
8 eggs (optional)
1. In a heavy 4-quart (4-L) stockpot over low heat, melt butter and olive oil together and slowly sauté garlic, stirring so it does not brown, for about 15 minutes or until soft and translucent.
2. Add squash flowers and hierba santa or anise seeds and sauté for 3 minutes more, stirring lightly, taking care not to break up squash flowers. Add chili, bay leaf and chicken stock. Simmer, covered, for 45 minutes.
3. Meanwhile, toast bread cubes in a 400F (200C) oven or in a dry frying pan until brown.
4. Five minutes before serving, season soup with salt and pepper and add parsley.
5. In the bottom of each soup bowl, place 5 bread cubes and 5 cheese cubes. Ladle soup over bread and cheese, sprinkle with Parmesan and serve. Or if serving eggs, carefully break open eggs, one at a time, on a flat plate and slip them into hot stock. Spoon a poached egg into each serving bowl, add the bread and cheese cubes, ladle soup overtop and sprinkle with Parmesan. Serve immediately.
Recipes are adapted from Seasons of My Heart, A Culinary Journey Through Oaxaca, Mexico by Susana Trilling. Try her recipe for mole coloradito!
This article originally appeared in the November 2008 issue of More
