Sopa de Ajo con Flor de Calabaza
Garlic Soup with Squash Blossoms
Chicken soup is known as Jewish “penicillin,” and this soup has all the makings of a Mexican version. It includes enough garlic to kill all of the bacteria in your system, while the chile de árbol in the broth opens your sinuses and heats your chest. My addition of squash blossoms and the licorice-smelling hierba santa give it a distinctive Oaxacan flare. The optional poached egg creates a dish hardy enough for a cena (evening meal) although I’ve eaten it for breakfast many times.
Makes 8 servings
Ingredients
1½ tablespoons butter
1½ tablespoons olive oil
2 heads of garlic, cloves separated and thinly sliced
16 fresh squash flowers, cleaned, with sepals, stems, and pistils removed
2 medium hierba santa leaves, rib removed and cut into strips, or ½ bunch watercress with a nice shot of Pernod or anisette
1 dried chile de árbol, or chile japonés
1 bay leaf
8 cups fresh chicken stock
Sea salt and black pepper to taste
1 bolillo or other bread, cut into 1-inch square chunks to make 2 cups croutons
5 sprigs flat-leaf parsley, stems removed and leaves finely chopped
¼ pound manchego or Gouda cheese, cut into ½-inch chunks
4 tablespoons freshly grated Parmesan cheese
8 eggs (optional)
Method
In a heavy 4-quart stockpot, over low heat, melt the butter and olive oil together and sauté the garlic slowly, stirring so it does not brown, for about 15 minutes or until soft and translucent.
Add the squash flowers and hierba santa or watercress leaves and sauté 3 minutes longer, stirring lightly, taking care not to break up the squash flowers. Add the chile, bay leaf, and chicken stock. Simmer, covered, for 45 minutes.
Meanwhile, toast the bread cubes in a hot 400°F oven or in a dry frying pan until brown.
Five minutes before serving, season soup with salt and pepper and add the parsley.
