Texas Squash Blossom and Chili Soup
If you can't find epazote leaves in your local store, look for Mexican tea. It's the same thing.
SERVES 6–8
INGREDIENTS
- 1 poblano chili
- 1 yellow summer squash
- 5 yellow cherry tomatoes
- ½ of a small onion
- 2 jalapeño or serrano chilies
- 2 cloves garlic
- 2 tablespoons olive oil
- 18 squash blossoms
- 6 cups Basic Chicken Broth
- 9 epazote leaves
- 1 teaspoon oregano
- 1 teaspoon basil
- Salt and pepper
- 1 lime
Place the whole poblano pepper on a baking sheet and broil it, turning it frequently, until the skin has blistered and darkened. Transfer the pepper to a plastic or paper bag and seal it tightly, setting it aside to steam (this makes it easier to peel).
Meanwhile, dice the squash and tomatoes. Finely chop the onion. Seed and dice the jalapeños (or serranos). Mince the garlic. Peel, seed, and dice the roasted poblano pepper.
In a soup pot, heat the oil. Add the squash, onion, garlic, and jalapeños; sauté for 4 minutes.
Add the tomatoes, roasted poblano, and squash blossoms, and sauté for 1 minute.
Pour in the chicken broth and bring to a boil. Reduce to a simmer and add the epazote, oregano, and basil, and salt and pepper to taste.
Garnish each serving with a thin curl of lime zest.
