Serves a Crowd

Sopa de Ajo con Flor de Calabaza / Garlic Soup with Squash Blossoms

November  6, 2010
1 Ratings
  • Serves 8
Author Notes

Chicken soup is known as Jewish “penicillin,” and this soup has all the makings of a Mexican version. It includes enough garlic to kill all of the bacteria in your system, while the chile de árbol in the broth opens your sinuses and heats your chest. My addition of squash blossoms and the licorice-smelling hierba santa give it a distinctive Oaxacan flare. The optional poached egg creates a dish hardy enough for a cena (evening meal) although I’ve eaten it for breakfast many times. —Chichilo23

What You'll Need
  • 1 1/2 tablespoons 1½ tablespoons butter
  • 1 1/2 tablespoons 1½ tablespoons olive oil
  • 2 heads of garlic, cloves separated and thinly sliced
  • 16 fresh squash flowers, cleaned, with sepals, stems, and pistils removed
  • 2 medium hierba santa leaves, rib removed and cut into strips, or ½ bunch watercress with a nice shot of Pernod or anisette
  • 1 dried chile de árbol, or chile japonés
  • 1 bay leaf
  • 8 cups fresh chicken stock
  • Sea salt and black pepper to taste
  • 1 bolillo or other french bread, cut into 1/2 inch square chunks to make 2 cups croutons
  • 5 sprigs flat-leaf parsley, stems removed and leaves finely chopped
  • ¼ pound quesillo or gouda cheese, cut into ½-inch chunks
  • 4 tablespoons freshly grated Parmesan cheese
  • 8 organic eggs (optional)
  1. In a heavy 4-quart stockpot, over low heat, melt the butter and olive oil together and sauté the garlic slowly, stirring so it does not brown, for about 15 minutes or until soft and translucent.
  2. Add the squash flowers and hierba santa or watercress leaves and sauté 3 minutes longer, stirring lightly, taking care not to break up the squash flowers. Add the chile, bay leaf, and chicken stock. Simmer, covered, for 45 minutes.
  3. Meanwhile, toast the bread cubes in a hot 400°F oven or in a dry frying pan until brown.
  4. Five minutes before serving, season soup with sea salt and pepper and add the parsley.
  5. In the bottom of each soup bowl, place 5 bread cubes and 5 cheese cubes. Ladle the soup over the bread and cheese, sprinkle with Parmesan cheese and serve.
  6. Or if serving the eggs, carefully break open the eggs, one at a time, on a flat plate and slip them into the hot broth. Spoon a poached egg into each serving bowl, add the cheese and the bread cubes, ladle soup over all, and sprinkle with the Parmesan cheese. Serve immediately.
  7. Excerpted from ¨Seasons of My Heart, A Culinary Journey Through Oaxaca, Mexico¨ (Ballantine Books, November 1999, ISBN 0-345-42596-0)

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