Discover the vibrant flavors of Mexico with our delightful "Crema de Flor de Calabaza" recipe! This creamy soup, made with tender zucchini blossoms, is not just a feast for the eyes but a comforting dish that will warm your soul. In just 30 minutes, you can create a culinary masterpiece that will impress your family and friends. Whether you're looking for a unique appetizer or a light meal, this recipe is sure to become a staple in your kitchen. Ready to dive into the world of Mexican cuisine? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups zucchini blossoms, cleaned
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, melt the butter over medium heat. Once melted, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Allow it to simmer for about 5 minutes to let the flavors meld.
- While the broth is simmering, prepare the zucchini blossoms by carefully cleaning them under cold water to remove any dirt or insects. Gently pat them dry with a paper towel.
- Once the broth has simmered, add the cleaned zucchini blossoms to the pot. Cook for an additional 5-7 minutes, or until the blossoms are tender.
- Using an immersion blender, carefully blend the soup until smooth and creamy. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
- After blending, return the soup to the pot (if using a countertop blender) and stir in the heavy cream. Heat the soup gently over low heat, allowing it to warm through without boiling.
- Season the crema with salt and pepper to taste, adjusting according to your preference.
- Once heated, ladle the crema de flor de calabaza into bowls and garnish with fresh cilantro for a pop of color and flavor.
- Serve immediately, enjoying the rich and delicate flavors of this traditional Mexican dish.
Tips
- Fresh Ingredients: For the best flavor, use fresh zucchini blossoms. Look for blossoms that are vibrant and free from blemishes. If you can't find them, you can substitute with spinach or other greens for a different twist.
- Sautéing Technique: When sautéing the onion and garlic, keep an eye on the heat. You want them to become soft and fragrant, but avoid browning them too much, as this can alter the flavor of your crema.
- Blending Safely: If using a countertop blender, allow the soup to cool slightly before blending to prevent splattering. Always blend in small batches if your blender is not large enough to hold all the soup at once.
- Creaminess Factor: Adjust the amount of heavy cream according to your preference. For a lighter version, you can reduce the cream or substitute with a lower-fat option, but keep in mind it may alter the richness of the dish.
- Garnishing: Don’t skip the fresh cilantro garnish! It adds a burst of flavor and color that elevates the presentation of your dish. You can also add a squeeze of lime for an extra zing!
- Serving Suggestions: Pair this creamy soup with crusty bread or tortilla chips for a satisfying meal. It also makes a fantastic starter for a Mexican-themed dinner party!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 8g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 60mg
