Mexican cuisine boasts a variety of dishes, and one of its most beloved is Flor de Calabaza. This savory soup is made with zucchini blossoms, chicken broth, and flavorful spices. It's a satisfying meal that's easy to make and perfect for any occasion.
Ingredients
- 1 tablespoon vegetable oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 2 cups zucchini blossoms, washed and chopped
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a large pot, heat the oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the flour and cook, stirring constantly, until lightly golden, about 1 minute.
- Add the chicken broth, oregano, cumin, coriander, chili powder, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Add the zucchini blossoms and cook until they are tender, about 5 minutes.
- Remove the pot from the heat and stir in the sour cream and cilantro. Serve the Flor de Calabaza hot.
People Also Ask
What is Flor de Calabaza?
Flor de Calabaza is a Mexican soup made with chicken broth, zucchini blossoms, and flavorful spices. It’s a savory and satisfying meal that’s perfect for any occasion.
What ingredients are in Flor de Calabaza?
The ingredients for Flor de Calabaza include vegetable oil, white onion, garlic, all-purpose flour, chicken broth, oregano, cumin, coriander, chili powder, black pepper, zucchini blossoms, sour cream, and cilantro.
How do you make Flor de Calabaza?
To make Flor de Calabaza, heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened. Add the flour and cook until lightly golden. Add the chicken broth, oregano, cumin, coriander, chili powder, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Add the zucchini blossoms and cook until they are tender. Remove the pot from the heat and stir in the sour cream and cilantro. Serve the soup hot.
