Summer Soup

Our garden is finally producing some food after a very slow start, so we used some of our garden stash to make Squash Blossom Soup from “Pati’s Mexican Table” by Pati Jinich. We call them zucchini and the English call them courgettes, but whatever you call them, in the right conditions the plants can provide large amounts of fresh food. Typically, the flowers rot overnight, but this year we have been able to pick some in good condition. We have never cooked with them before and we probably have never eaten them before, so this recipe is perfect for number 19 of our challenge. 

Chop an onion and fry for 5 minutes. Wash, drain and chop 4 cups zucchini blossom. We had less than a quarter of that. Add to the onion and cook for a couple of minutes. Season. Transfer to a bowl. 

Char and peel a poblano pepper. Remove stem and seeds and cut into strips or chop. Fry in a little butter. Add 2 cups (325g) chopped zucchini and 1 cup corn. 

Now add 2 cups stock, bring to a boil and simmer for 10 minutes. Meanwhile, purée half the onion and blossom with 125 ml milk. Add to the stock with the remaining onion and blossom. We let ours cool down a little before serving with fresh whole wheat bread. 

We both loved it! Who knew flowers could be so good?

Cheryl and Becky

About chebandbecky

I was born in Birmingham, England and emigrated to Canada in 1988. Becky is my daughter who was injured in a car accident. We are working towards her independence.
This entry was posted in cooking, Food, Gardens, Photography, vegetarian and tagged , , , , , , , , . Bookmark the permalink.

10 Responses to Summer Soup

  1. Yea I was shocked to learn what flowers are edible like the dandelion. I always thought of it as a childhood weed, not a food, haha

  2. Oh my! That looks scrumptious!

  3. restlessjo says:

    It looks tasty, Cheryl. I always thought you dipped the flowers in light batter and crispy fried them, as decoration, but I’m sure there’s more than one way to cook them. 🙂 🙂

    • chebandbecky says:

      I’ve seen recipes where they are filled with ricotta cheese and fried, but we don’t have a deep fryer so that’s a non-starter. We have also found another recipe using them in a frittata, so we’ll probably try that one too. We wanted to try something different

  4. Courgettes are a staple veg here and this looks wonderful!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s