Squash Blossom Soup with Corn and Poblano Chiles

Name: Squash Blossom Soup with Corn and Poblano Chiles
Yield: serves 8 to 10
Ingredients: 2 pounds yellow pattypan squash or yellow zucchini; Kosher salt; 1 large ear fresh corn, husked; 2 poblano chiles; 1 dozen large squash blossoms; 2 tablespoons unsalted butter; 2 small yellow onions, thinly sliced; 1 quart chicken stock (page 190) or vegetable stock (page 191); 1 sprig fresh thyme; 1/4 cup crème fraîche; 1 small green zucchini, about 1/4 pound, cut into neat small dice; Freshly ground black pepper

December 22, 2011

Chef Scott Neuman is a Latin cooking enthusiast who transformed the zucchini and corn in Dolores’s garden into a lively chile-spiked soup during the 2009 Workshop. This recipe is an adaptation that goes well with Cakebread Cellars Chardonnay. The soup is light and bright, a distillation of early summer flavors and a delightful first course in warm weather.

Recipe notes

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