Tasting Table DC: Sopa de Calabaza y Elote

To learn more about this recipe, see our related story, Blossom Buddies, in Tasting Table D.C. 

Recipe adapted from Joe Raffa, Oyamel, Washington, D.C.

Sopa De Calabaza Y Elote
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Make Sopa de Calabaza y Elote from Oyamel in Washington, D.C.
Servings
4
servings
Ingredients
  • Soup1 tablespoon vegetable oil
  • 1 small white onion, coarsely chopped (about ¾ cup)
  • 2 garlic cloves, peeled and smashed
  • 5 plum tomatoes, coarsely chopped
  • 5 cups chicken stock
  • 1½ cups fresh corn kernels (cut from about 2 ears of corn)
  • 3 yellow summer squash, coarsely chopped (about 2 pounds)
  • Salt and freshly ground black pepper
  • ½ cup chopped summer squash vines
  • 1 cup cherry tomatoes, cut in half
  • 2 tablespoons store-bought chile oil
  • 1 tablespoon crema or sour cream
  • Cilantro leaves
Optional Ingredients
  • Garnish 4 squash blossoms (optional)
Directions
  1. Make the soup: Heat the vegetable oil in a large stockpot set over medium-low heat, then sweat the onion and garlic together until they are extremely soft but not browned, about 5 to 7 minutes. Add the tomatoes and cook, stirring occasionally, until they are bright orange and have started to dry out, about 7 minutes. Add the stock, corn and squash and bring the soup to a boil. Cook until the squash begins to soften, about 10 minutes, then remove the soup from the heat and set aside to cool for 10 minutes.
  2. Transfer the soup to a blender and blend until smooth. Return to the pot, season to taste with salt and pepper and keep warm.
  3. Make the garnish: In a large pot, bring salted water to boil. Blanch the squash blossoms, if using, and summer squash vines for 1 minute. Transfer the blossom and vines to ice water, shock and drain. Pour the soup into each bowl and garnish with the blossoms, vines and tomatoes. Drizzle with chile oil and a bit of crema. Garnish with cilantro and serve immediately.
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