Author Notes
A recipe from Pati at the Parador San Juan de Dios in San Cristobal de las Casas, Chiapas/Mexico. Simple, speedy, stylish, this brilliant green soup is a cinch. —sue style
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Ingredients
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1 tablespoon
butter
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1 tablespoon
groundnut oil
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1
onion, finely chopped
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1
clove garlic, crushed
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1-2
fresh green chillies e.g. jalapeños
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3
zucchini, about 1 lb, unpeeled, diced
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1 tablespoon
flour
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6 cups
chicken broth
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1 bunch
cilantro, leaves only, chopped
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6 tablespoons
crème fraîche or lightly soured cream
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4
corn tortillas, 1-day old, cut in strips
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groundnut oil for frying tortilla strips
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1
avocado, peeled and cubed
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lime wedges, for serving
Directions
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Heat the butter and oil in a large pan and cook the onion, garlic and chillies without allowing them to turn colour
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Add diced zucchini and cook for about 5 minutes, stirring
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Stir in flour and cook a few minutes more
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Add broth and salt and pepper to taste, bring to a boil, stirring from time to time
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Stir in cilantro leaves, reduce heat and simmer the soup for 10-15 minutes or until zucchini are tender
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Blend soup till smooth (a stick blender works well) and check the seasoning, adjusting if necessary
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Add crème fraîche or soured cream and blend again till smooth
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Heat a little oil in a frying pan, fry the tortilla strips till crispy and golden and drain them on paper towels
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Allow soup to cool and refrigerate till serving time
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Reheat the soup to just under boiling point, garnish with tortilla strips and avocado cubes and serve lime wedges on the side for squeezing onto the soup
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