This is actually a soup my mom taught me how to make. Now, I am a weapons-grade dumbass and have never been a good note taker, so I never measured anything much less actually have a fucking recipe written anywhere. At least until now… Kinda… This is my first attempt at making a soup that I learned to make when I was in my early 20’s and only remembered certain ingredients. I may be missing one from a good recipe I haven’t heard about. Other than that, it tastes as close as I’m ever gonna get to mamá’s recipe. Zucchinis and squash blossoms were procured from the Visalia Farmers Market. Recipe after the photo.
📸: Macro 100mm 2.8 L
Olive oil 1 cup of diced white onion 1 cup corn kernels 2 medium zucchini; diced About 20 squash blossoms 4 cups chicken broth Salt to taste Freshly ground black pepper to taste
In a large pot over medium heat, heat oil until hot, add onions and sauté until translucent. Add the corn kernels and cook another 3 minutes. Add the zucchini and cook an additional 3-5 minutes until it softens. Add the squash blossoms and cook for a minute. Add half of the chicken stock and cook for another minute. Then, transfer the soup to a blender and blend until pureed. Then add the remaining chicken stock, salt and pepper and heat until it reaches a boil. Then shut off. To serve, ladle into shallow bowls and garnish with a squash blossom.