Sopa De Calabaza Y Elote Recipe By Chef Joe Raffa
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.