Sopa De Flor De Calabaza -- Mexican Squash Blossom Soup

• 1 large white onion, peeled and minced
• 1 garlic clove, peeled and minced
• 4 tablespoons butter
• 2 ears corn, kernels cut off
• 3 poblano chiles, roasted, peeled, seeded, and cut in strips
• 1 cup zucchini, coarsely chopped
• 2 cups mushrooms, sliced
• 4 cups squash blossoms, stems and sepals removed, blossoms coarsely chopped
• 6 cups chicken broth
• Toppings
• 5 corn tortillas, cut in small squares and fried until crispy in a little vegetable oil (feel free to substitute store-bought corn chips, if you wish)
• creme fraiche or sour cream

1. In a large heavy pot, melt butter and saute the garlic and onions until translucent, about 3 minutes.
2. Add the corn kernels, chiles, and zucchini and cook for two more minutes.
3. Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
4. Add chicken broth and bring to a boil.
5. Lower heat and simmer and additional 10 to 12 minutes.
6. Adjust salt to taste.
7. Serve with a tortilla squares and a spoonful of creme fraiche or heavy cream.

white onion, garlic, butter, corn, chiles, zucchini, mushrooms, blossoms, chicken broth, toppings, corn tortillas, creme fraiche

Taken from www.food.com/recipe/sopa-de-flor-de-calabaza-mexican-squash-blossom-soup-481389 (may not work)