This delectable dish from Chef Hugo Ortega combines pillowy corn dumplings with a homey broth refreshed with squash blossom. You can use the flowers of any winter or summer squash.
Ingredients
- 3 tablespoons olive oil
- ½ cup white onion, diced
- 2 garlic cloves, minced
- 1 cup fresh corn, cut from cob
- 2 cups Mexican squash, small dice
- 5 cups + 1 cup chicken stock
- 20—30 squash blossoms, divided
- 1 sprig epazote (optional)
- 3 ounces masa
- 1 cup masa
- Optional: 1 tablespoon chopped fresh herb, such as hoja santa, mint or basil
Preparation
Squash Blossom Soup with Masa Dumplings Sopa de Flor de Calabaza con Chochoyotes
Heat a medium-sized heavy-bottomed pot over medium heat, add olive oil, onion and garlic, and cook until onions are translucent. Add corn and Mexican squash, cooking each for 10 seconds, stirring constantly, before adding the next. Add chicken stock and allow to simmer.
While the soup is simmering, prepare the squash blossoms: Break off the stems, peel off the sepals (the small, wavy leaves that grown from the base) and remove and discard the stamens. Chop all but five squash blossoms and add to the pot with epazote.
Blend the chicken stock, masa and the remaining 5 squash blossoms, and add to the soup. Add masa dumplings and cook for 5 more minutes. Serve hot.
Masa Dumplings Chochoyotes
Makes about 30—40
Form a small portion into a half-inch ball. With your index finger, make a dimple or indentation. Do the same with the rest of the masa. Put aside under a damp kitchen towel until needed.
