Chayote Corn Soup
Use squash blossoms from your garden or buy them at a farmers' market. At peak season during the summer, some supermarkets carry squash blossoms. If desired, serve soup with triangles of pan-grilled corn tortilla quesadillas filled with squash blossoms and low-fat jack cheese.
How to Make It
Step 1
1
In a covered 3- to 4-quart pan over high heat, bring 5 cups broth and chili to a boil.
Step 2
2
Meanwhile, peel chayote and cut into 1/2-inch cubes (include edible seed). Gently rinse and drain blossoms. Leave baby squash stems (female flowers); if desired, trim off fuzzy stems (male flowers). Set aside 6 of the prettiest blossoms; chop the remainder.
Step 3
3
Add chayote to boiling broth. Mix masa flour with remaining 1 cup broth and stir into pan. Stir until boiling. Reduce heat to medium-low, cover, simmer, and stir occasionally, until chayote is tender when pierced, about 10 minutes.
Step 4
4
Stir corn, spinach, and chopped squash blossoms into soup, turn heat to high, and cook until corn is hot, about 2 minutes.
Step 5
5
Ladle soup into bowls and lay 1 blossom in each. Add cheese, salt, and pepper to taste.
Ingredients
1 1/2 quarts fat-skimmed chicken or vegetable broth
1 dried hot red chili (3 in.), such as chile de arból
1 chayote squash (3/4 lb.)
18 squash blossoms (about 6 oz. total; optional)
1/2 cup dehydrated masa flour (corn tortilla flour)
1 1/2 cups corn kernels, fresh or frozen
2 cups chopped spinach
About 1/3 cup crumbled cotija or feta cheese
Salt and pepper
Directions
Step 1
1
In a covered 3- to 4-quart pan over high heat, bring 5 cups broth and chili to a boil.
Step 2
2
Meanwhile, peel chayote and cut into 1/2-inch cubes (include edible seed). Gently rinse and drain blossoms. Leave baby squash stems (female flowers); if desired, trim off fuzzy stems (male flowers). Set aside 6 of the prettiest blossoms; chop the remainder.
Step 3
3
Add chayote to boiling broth. Mix masa flour with remaining 1 cup broth and stir into pan. Stir until boiling. Reduce heat to medium-low, cover, simmer, and stir occasionally, until chayote is tender when pierced, about 10 minutes.
Step 4
4
Stir corn, spinach, and chopped squash blossoms into soup, turn heat to high, and cook until corn is hot, about 2 minutes.
Step 5
5
Ladle soup into bowls and lay 1 blossom in each. Add cheese, salt, and pepper to taste.
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