📝 About This Recipe
This vibrant, soul-warming soup is a celebration of the 'Milpa'—the ancient Mesoamerican agricultural system where corn, beans, and squash grow in perfect harmony. Bursting with the earthy sweetness of fresh corn, tender zucchini blossoms, and the pungent, citrusy kick of epazote, it captures the very essence of the Mexican countryside. It is a light yet deeply nourishing broth that honors the biodiversity of the land in every spoonful.
🥗 Ingredients
The Aromatic Base
- 1/2 piece White Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Vegetable Oil or Lard (traditional lard adds depth)
The Milpa Vegetables
- 2 cups Fresh Corn Kernels (cut fresh from about 3 ears of corn)
- 3 medium Zucchini (Calabacita) (diced into 1/2 inch cubes)
- 12-15 pieces Zucchini Blossoms (stems and pistils removed, roughly torn)
- 1 large Poblano Chile (roasted, peeled, and cut into thin strips (rajas))
- 1.5 cups Oyster or Cremini Mushrooms (sliced or torn into bite-sized pieces)
The Broth and Herbs
- 8 cups Chicken or Vegetable Stock (high quality or homemade)
- 1 large sprig Fresh Epazote (essential for authentic flavor; substitute with cilantro if unavailable)
- to taste Salt (sea salt preferred)
For Serving
- 1/2 cup Queso Fresco or Panela (crumbled)
- 1 large Avocado (diced)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Prepare the poblano chile by roasting it over an open flame or under a broiler until the skin is charred and blistered. Place in a plastic bag for 10 minutes to steam, then peel, remove seeds, and slice into thin strips.
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2
In a large heavy-bottomed pot or a traditional Mexican 'olla de barro', heat the oil or lard over medium heat until shimmering.
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3
Add the finely diced onion and cook for 4-5 minutes until translucent and soft, but not browned.
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4
Stir in the minced garlic and the fresh corn kernels. Sauté for 5-7 minutes; the corn should begin to turn a deeper gold and smell toasted.
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5
Add the sliced mushrooms to the pot. Cook for another 3-4 minutes until they release their moisture and begin to soften.
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6
Pour in the 8 cups of stock. Increase the heat to medium-high and bring the liquid to a gentle boil.
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7
Once boiling, reduce the heat to a simmer. Add the diced zucchini and the prepared poblano strips.
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8
Tuck the epazote sprig into the broth. This herb is the 'soul' of the soup, providing a unique earthy aroma.
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9
Simmer the soup for 10-12 minutes, or until the zucchini is tender but still holds its shape.
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10
Taste the broth and add salt as needed. The amount will depend on the saltiness of your stock.
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11
Gently fold in the torn zucchini blossoms. These are very delicate and only need about 2 minutes to wilt into the hot soup.
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12
Remove the epazote sprig before serving if you prefer a cleaner presentation, though leaving it in is perfectly traditional.
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13
Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of all the vegetables and blossoms.
💡 Chef's Tips
Use the freshest corn possible; the milk from the cob adds incredible sweetness to the broth. If you cannot find fresh zucchini blossoms, you can find them jarred or canned in Mexican specialty stores, though fresh is superior. Do not overcook the zucchini; it should be 'al dente' to provide a nice textural contrast to the soft mushrooms. Epazote has a very strong flavor—if you are new to it, start with a smaller sprig to ensure it doesn't overpower the delicate squash. For a vegan version, use a rich vegetable stock and omit the cheese garnish.
🍽️ Serving Suggestions
Serve with warm, hand-pressed corn tortillas for dipping. Pair with a glass of chilled Agua de Jamaica (Hibiscus tea) to balance the earthy flavors. Add a spoonful of smoky Salsa Macha if you desire a spicy kick. Top with a dollop of Mexican Crema for a richer, silkier mouthfeel. Serve as a starter for a traditional meal of Enchiladas or Chiles Rellenos.