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I hope everyone had a safe and happy 4th of July! I know I did. Despite some of the major frustrations experienced the day before. I woke up the morning of the 3rd refreshed and ready to have a productive day. My to-do list included cooking and photographing five recipes, cleaning the house for a 7:30pm dinner party, then preparing some ceviche to have out just before my guests would arrive.
As I was finishing up this soup (recipe 2/5 for the day), I opened the cabinets under my sink to find one of my pipes leaking all over the various odds and ends stored within. For those of you who may not know, I am quite challenged when it comes to home maintenance and handy work. After emptying a seemingly endless stash of wet cleaning products, bottles, bags and towels, I decided to try to fix this issue myself. With a squeeze-tube of silicone in hand and flashlight in mouth, I made my way below. I really should have taken a picture of my “fix.” Just imagine globs of white silicon dotting pipes haphazardly mummified in tattered duct tape. Utterly frustrated, I sat on my kitchen floor defeated. And guests were arriving in four and half hours. Continue reading for the rest of my story, plus a delicious recipe for Squash Blossom Soup.
After my brief moment of weakness, I reached for my cell phone to call the landlord. He immediately called a plumber to come over; however, I wasn’t guaranteed a visit being that it was the afternoon before the 4th of July. A solution to my problem would potentially have to wait until Thursday morning. Determined to forge ahead, I cleaned up the mess, set a bowl and towels beneath the leak and reached for my citrus squeezer, diving right into a large pile of bright green limes.
Several hours later, my house was cleaned, the fish was marinating, laundry was drying and I felt like I was almost back on track. Unfortunately, I had to cut a few of my cooking/photography projects to avoid running the water. The plumber arrived at 6pm and was finished with the work just moments before 7pm. What a relief. The rest of the evening was a smash success. We enjoyed homemade guac, vanilla-lime margaritas, and ceviche to start. Squash Blossom Soup afterwards. Piled-high, carne asada tacos for the entree. Chocolate flan for dessert [photos courtesy of @motoridersd]:
The 4th of July was a bit cold and rainy here in San Diego. I still enjoyed a relaxing day with the man. Strawberry pancakes for breakfast, True Blood in the afternoon (we just finished up season 1), and a few Old Fashioneds paired with some killer burgers in the evening. We finished the day with perhaps the most disappointing fireworks display ever [photo courtesy of @lilmsmuffinpan]. All the fireworks in the San Diego bay went off at the same time for a total of 15 seconds of excitement.
Overall, I enjoyed my holiday. And now I won’t have to worry about the plumbing for a while 🙂 How was your 4th of July celebration?
This bowl of pure golden sunshine features an array of fresh summer produce including squash blossoms, zucchini, roasted poblano and yellow corn. Finished with a sprinkling of epazote, Squash Blossom Soup is creamy, hearty and oh, so satisfying. The recipe is up next.
Squash Blossom Soup [Crema de Flor de Calabaza]
Ingredients
- 2 tablespoons unsalted butter
- 1 large white onion, chopped into 1/4 inch pieces
- 3 cups chicken stock
- 1 small Yukon gold potato, peeled and roughly chopped
- 24 large squash blossoms*
- 2 poblano chiles, roasted, peeled, deseeded and chopped into 1/4 inch pieces (instructions on how to roast a chile here.)
- 1 cup milk
- 1 medium zucchini, cut into 1/4 inch pieces
- Kernels from 1 large ear of corn
- 1/2 cup crème fraîche or heavy cream
- Kosher salt
- Epazote or flat leaf parsley, chopped
Instructions
- In a medium, heavy-bottomed pot, warm butter over medium heat. Once foaming, add chopped onion, stirring to coat. Cook until the onions are lightly golden, stirring occasionally (about 6 minutes). Scoop out half of the onions and set aside.
- Add chicken stock and chopped potato to the pot and bring mixture to a boil over medium-high heat. Once boiling, drop down the heat to medium-low and simmer partially covered for 20 minutes.
- While the broth is simmering, prep the squash blossoms. Break off the stems, peel off the sepals (the small, wavy leaves that grown from the base), and pluck out the stamen. No need to be gentle here. The squash blossoms will eventually be chopped up, so you don't need to keep their original shape in tact. Discard stems, sepals and stamen.
- Divide blossoms into two even piles then slice into 1/4 inch strips (including the bulbous base). Add one pile of slices to the simmering stock and cook for 3 minutes. Carefully blend the mixture until smooth. I used my immersion blender. If you don't have one, use a blender, working batches. Return the mixture back to the pot over medium heat.
- Add the chopped, roasted poblano, milk and reserved onion to the soup, stirring to combine. Simmer the mixture for 10 minutes then add zucchini and corn. Simmer for another 3 minutes, then add the other pile of sliced squash blossoms. Continue simmering for 2 minutes, then take the mixture off of the heat. Stir in crème fraîche and season to taste with kosher salt (I added several pinches).
Serve in soup bowls and finish with a sprinkling of chopped epazote or flat leaf parsley.
Notes
Related links and recipes:
Squash Blossoms Stuffed with Ricotta and Herbs
Seasonal Cook: Squash Blossoms Cross Cultures
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I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Averie @ Averie Cooks says
I love taking pictures of squash blossoms…they are one of my fave foods to photograph. How random is that?! haha!
Your soup looks incredible, such pretty pics, and sorry about the day-before-a-holiday leaking situation. Oy! And yes, it was such a lackluster day here. Today, right now, it’s of course….sunny & pretty out!
Brandon Matzek says
Yes!! Love to photograph them. They are so pretty 🙂
Thanks!
Auntie says
Brandon
I planted what was labeled “eggplant” and turned out to be squash blossoms on LBI Unfortunately I only get approx 2/day. This morning I included them in an omelette. They are not sold in NJ as you well know but I love the either breaded and fried or stuffed with cheese and baked. The soup sounds delish!
Ann P says
Sounds like you always have the best dinner parties! you have a killer menu there! Especially this soup 🙂 I’ve never had squash blossoms, but they are really beautiful.
Jenni says
Ooooh, have the recipe for the vanilla lime margaritas anywhere?
Brandon Matzek says
Hi Jenni, I started with a few ounces of patron on the rocks. I then added lime juice and vanilla simple syrup (made with equal parts vanilla sugar and water) to taste. Enjoy!
Iris says
Ooo I should try this! I have a zucchini plant. Can you pick the female squash blossoms for this recipe or do they have to be male?
Tasa says
If you want squash you need to pollinate the female blooms. If you only want blossoms…you can pick male ans female.
Brian @ A Thought For Food says
What a fabulous use of squash blossoms. Need to get my hands on some (not as easy to find them in these parts).
Mara @ Elemental Custard says
Zucchini blossoms are my favourite thing about summer!! This soup looks wonderful- totally love the colour 🙂 Although unfortunately I never have enough of these to make soup! Ill have to hit up my farmers market soon.
meatballs & milkshakes says
Beautiful! I just wish squash blossoms weren’t so expensive now!
Brandon Matzek says
I agree. They can be a bit pricey, but this soup is definitely worth it 🙂
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Dolores says
I made this soup Saturday night for guests. It was sublime. Everyone loved it. I am fortunate to live where we have fresh produce available daily. I purchased a large bag, ~ 30 blossoms, for $3. The green, gold, white and cream colored veggies, especially when chopped, are a visual feast. I wish I’d thought to take photos at each step in the recipe because each stage is just as beautiful as the end product, which looks so rich and so appetizing. The peppers are essential and are one of my favorite foods. Thank you for sharing this recipe. I’ll be making it as often as those squash blossoms are available.
Karamel Queen says
Hi,
My question is, I live in Italy and the poblano peppers are not available, what do you suggest for substitution?
Brandon Matzek says
Hmmmmm, poblano peppers have a pretty distinct flavor. Perhaps try an anaheim or cubanelle pepper?
Tasa says
Noooo they were perfect in it! Just made it today and its Fabulous!!
Caren says
dude, do you know how much 24 squash blossoms cost!?!?!? It’s $7 for like 5 in a pack from Satur Farms sold at whole foods. I can’t afford to make this soup though I would love to :/
Brandon Matzek says
Hi Caren! So sorry to hear that squash blossoms are experience in your area. Pricing can vary based on where you live. Zucchini/Squash are also very easy to grow this time of year (if you’ve got space for a garden). You can certainly try making this soup without the blossoms. The flavor would vary, but you’d still have a nice summer vegetable soup. You could even throw in another zucchini or squash. Or perhaps add some chopped leek with the white onion? Enjoy!
Dianne says
This morning I found squash blossoms at our local farmers market. A First! I used to grow zacchini before we moved to a condo, so had the availability of culling them in prior years from my own garden. 3 bunches for 2 dollars at the market today (she threw in an extra bunch). Perhaps you can ask one of the zucchini producers at your local farmers market to bring them next time.
Tracy says
I came upon your blog this morning through an internet search for recipes using zucchini flowers, and I made the soup this afternoon. My husband and I loved it. Sounds perfect as written, but I adjusted things just a bit so as not to need a trip to the market. I used homemade vegetable stock rather than chicken stock, red pepper flakes rather than poblanos, and omitted the cream. We used it as a first course followed by my husband’s fabulous gnocchi smothered in my fresh pesto. What a lovely way to enjoy the bag of zucchini flowers given to us last night. Thank you for the recipe.
Brandon Matzek says
Hi Tracy, so glad this recipe worked out for you!!! And I love the sound of that pesto gnocchi. Thanks for sharing!
Laura Henry says
Followed this recipe and it was amazing! I will continue making it as long as my zucchini keeps blossoming. A bit of cheese on top and it was delicious!
Brandon Matzek says
So glad you enjoyed the recipe Laura and thanks for sharing your experience!
Cindy says
There is no such thing as male squash blossoms. All squash flowers have both female and male parts. But a flower that has not been pollinated and beginning to form a baby squash will be younger and taste better.
Brandon Matzek says
Thanks so much for the clarification Cindy!
Dawn says
Well, first of all Cindy up there is mistaken. Many flowering plants have both male and female parts on the same flower, but the ovary of a female squash flower is clearly visible long before the flower develops enough to open and potentially be pollinated. University extension services, which are pretty much the authority on both commercial and backyard agriculture in the US, also refer to male and female squash flowers. (I checked University of Minnesota, Iowa State University, and University of Connecticut to be sure. For example, https://news.extension.uconn.edu/2014/07/28/squash-will-come ) So rest easy, everyone who was questioning their lifelong garden assumptions like I was!
But on to the recipe! This is the second year I’ve made this from flowers in my garden and on the volunteer squash vines that always grow in my compost pile. It’s a lot of prep but well worth it! This version ended up being heavy on the poblanos – I had five in the fridge and nothing else planned, so I roasted them all on the grill and added half (the ones that had more skin still stuck to them) before pureeing – and used a mix of cubed patty pan and shredded zucchini (left over from zucchini bread a few days ago) for the summer squash component. And, lacking a Yukon gold potato, I used two little purple ones and was pleasantly surprised that they didn’t turn the soup any unappetizing colors.
All this to say, this is an excellent recipe as written and plenty flexible for those of us who can never bring ourselves to follow quite all the instructions. Thanks for sharing!