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
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
- 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.
- Transfer the soup to a blender and blend until smooth. Return to the pot, season to taste with salt and pepper and keep warm.
- 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.