Description
This humble and beautiful soup is very popular in central Mexico and made with vegetables typically harvested in a milpa, the large field where corn is grown. Zucchini squash, squash blossoms, corn, epazote and poblano peppers are the basic ingredients in a light vegetable or chicken broth. It’s a great soup to prepare when you have a few leftover vegetables. Everyone has their own different version. Many add mushrooms, cactus and green beans.
Ingredients
Scale
- 2 poblano peppers
- 2 tablespoons olive oil
- 3/4 cup yellow onion, chopped
- 2 garlic cloves, chopped
- 2 cups Mexican squash, chopped
- 2 cups white corn
- 8 cups vegetable broth
- 2 epazote leaves
- 2 cups squash blossoms
- 1 teaspoon salt (or to taste)
- Oaxaca cheese, shredded
Instructions
- Roast poblano peppers over an open flame. Carefully turning with tongs until their skin is completely charred. Place in a plastic bag, seal and steam for 10 minutes. Remove poblano peppers from bag and peel charred skin with fingers or by rubbing with a paper towel. Remove tops, veins and seeds. Slice in strips and set aside.
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic. Sautee for 2 minutes stirring frequently.
- Add poblano strips and cook for 1 minute. Add corn and squash. Cook for 5 minutes stirring frequently. Add broth and decrease heat to medium-low. Cook for 15 minutes. Add squash blossoms and season with salt. Bring to a simmer. Immediately remove from heat.
- Serve, top with Oaxaca cheese.