Imagine a soup so velvety and luxurious that it transports you straight to the vibrant kitchens of Mexico, where every spoonful tells a story of tradition and flavor. This Crema de flor de calabaza y calabaza is not just a recipe—it's a culinary experience that transforms humble zucchini and delicate zucchini flowers into a creamy masterpiece that will make your taste buds dance with delight. Get ready to elevate your home cooking and impress everyone at your table with this surprisingly simple yet incredibly sophisticated Mexican soup!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb zucchini, diced
- 1 cup zucchini flowers
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cream
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare all ingredients by washing the zucchini and zucchini flowers thoroughly. Dice the zucchini into uniform small cubes and chop the onion finely. Mince the garlic cloves.
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, being careful not to burn the garlic, which can create a bitter taste.
- Add diced zucchini to the pot and stir, allowing the vegetables to cook and release their natural moisture for about 5-6 minutes.
- Pour vegetable broth into the pot, bringing the mixture to a gentle simmer. Cover and let cook for 15-20 minutes until the zucchini is tender and easily pierced with a fork.
- Add zucchini flowers to the pot and cook for an additional 2-3 minutes, allowing them to soften and release their delicate flavor.
- Remove the pot from heat and use an immersion blender to puree the mixture until smooth and creamy. Alternatively, carefully transfer to a standard blender in batches.
- Return the puréed soup to low heat and stir in the cream. Season with salt and pepper to taste, adjusting seasoning as needed.
- Simmer for an additional 3-4 minutes to allow flavors to meld and the soup to reach a desired serving temperature.
- Serve hot in individual bowls, optionally garnishing with a few reserved zucchini flowers or a drizzle of cream.
Tips
- Choose Fresh Ingredients: Select young, vibrant zucchini and zucchini flowers for the most delicate flavor and texture.
- Sauté Carefully: When cooking onions and garlic, use medium heat and watch closely to prevent burning, which can create a bitter taste.
- Blending Technique: For the smoothest texture, use an immersion blender directly in the pot or carefully transfer to a standard blender in batches.
- Cream Consistency: Add cream gradually and simmer gently to prevent separation and maintain a silky smooth texture.
- Seasoning Secrets: Taste and adjust salt and pepper at the end of cooking to ensure perfectly balanced flavors.
- Garnish Creatively: Reserved zucchini flowers or a light cream drizzle can transform the presentation and add an elegant touch.
- Serve Immediately: This soup is best enjoyed hot, right after preparation, to preserve its vibrant flavors and creamy consistency.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 5g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 35mg
