Frank's Recipes! Golden Squash Blossom Crema

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Golden Squash Blossom Crema

Crema de Flores de Calabaza

Makes about 7 cups, enough for 6 generous servings

1 1/2 tablespoons butter
1 large white onion, chopped into 1/2 inch dice
3 cups good chicken broth
1 small boiling potato (like the red-skin ones), peeled and roughly chopped
25 large (3-4-inch) squash blossoms (male blossoms with no squash attached)
2 fresh poblano chiles
1 cup milk
1 medium zucchini, cut into 1/4 inch cubes
1 large ear of corn, husked, kernels cut from the cob
1/2 cup Thick Cream, whipping cream or creme fraiche
Salt, about 1 1/2 teaspoons, depending on the saltiness of the broth
A little chopped epazote or parsley for garnish

The Broth.
In a medium-size (4-quart) soup pot, melt the butter over medium heat. Add the onion and cook, stirring frequently, until lightly brown, about 5 minutes. Scoop out half of the onion and set aside. Add the broth and potato, partially cover and simmer over medium-low heat for 20 minutes.

The Blossoms.
While the broth is simmering, clean the squash blossoms: Break off the stems, then the little green sepals that come out from the base of the blossoms (they originally covered the buds). Use your fingers to break loose the long pistils in the center of each flower and discard. With a very sharp knife, cut the blossoms crosswise into 1/4-inch strips, including the bulbous base.

Add *half* the blossoms to the broth and simmer 3 minutes. In a food processor or in a *loosely covered* blender, puree the mixture; return to the pot.

The Chiles.
Roast the chiles directly over the gas flame, on a medium-hot gas grill or 4 inches below a very hot broiler. Turn occasionally until blistered and backened on all sides, 5 - 6 minutes for the flame or grill, about 10 minutes for the broiler. Cover with a kitchen towel and let stand about 5 minutes. Peel off the charred skin, cut out the seed pod, then quickly rinse to remove straggling bits of skin and seeds. (note: I would not rinse them. I think it makes the chiles less flavorful). Cut into 1/4 inch dice.

Finishing The Soup.
Add the chiles to the soup along with the milk and reserved onion; bring to a simmer and cook for 10 minutes. Add the zucchini and corn, simmer a couple of minutes, then add the remaining squash blossoms. Simmer a couple of minutes longer (the strips of blossom will soften into deep golden "streamers"), remover from the heat, stir in the cream, taste and season with salt. Serve in warm bowls garnished with epazote or parsley.

Advance Preparation
The soup can be prepared a day or so ahead through step 3; refrigerate all the parts covered. Complete the soup just before you plan to serve it.

Variations and Improvisations

"Squash Blossom" Soup With Yellow Squash and Spinach:
Replace the blossoms with 2 medium yellow squash cut into 1/4 inch dice; add half to the soup in each of the two places the blossoms are called for. Add one cup thinly sliced spinach along with the zucchini and the corn.

Exotic Soup of Blossoms and Wild Mushrooms:
Prepare the soup as described, replacing the milk with an equal amount of broth. Add 2 cups sliced, not too strong wild mushrooms (I prefer fresh chanterelle, hedgehogs or cauliflower) to the pot along with the chiles. Omit the zucchini and corn; serve the soup as is, or add a little thinly sliced spinach along with the second batch of blossoms.