Sopa De Ajo Con Flor De Calabaza / Garlic Soup With Squash Blossoms Recipe

Name: Sopa De Ajo Con Flor De Calabaza / Garlic Soup With Squash Blossoms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons 11/2 tablespoons butter; 1 1/2 tablespoons 11/2 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 1/2 bunch watercress with a nice shot of Pernod or anisette; 1 dried chile de arbol, or chile japones; 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; 1/4 pound quesillo or gouda cheese, cut into 1/2-inch chunks; 4 tablespoons freshly grated Parmesan cheese; 8 organic eggs (optional)

Servings: persons

1 1/2 tablespoons 11/2 tablespoons butter
1 1/2 tablespoons 11/2 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 1/2 bunch watercress with a nice shot of Pernod or anisette
1 dried chile de arbol, or chile japones
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
1/4 pound quesillo or gouda cheese, cut into 1/2-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 saute the garlic slowly, stirring so it does not brown, for about 15 minutes or until soft and translucent.", "Add the squash flowers and hierba santa or watercress leaves and saute 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.", "Meanwhile, toast the bread cubes in a hot 400u00b0F oven or in a dry frying pan until brown.", "Five minutes before serving, season soup with sea salt and pepper and add the parsley.", "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.", "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.", "Excerpted from Seasons of My Heart, A Culinary Journey Through Oaxaca, Mexico
2
(Ballantine Books, November 1999, ISBN 0-345-42596-0)"]

1942

kcal

Calories

Fat

135

Carbs

212

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons 11/2 tablespoons butter, 1 1/2 tablespoons 11/2 tablespoons olive oil, 2 heads of garlic, cloves separated and thinly sliced, 16 fresh squash flowers, cleaned, with sepals, stems, and pistils removed, and more.

Yes, Sopa De Ajo Con Flor De Calabaza / Garlic Soup With Squash Blossoms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sopa De Ajo Con Flor De Calabaza / Garlic Soup With Squash Blossoms

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