Silky zucchini flower cream with epazote, a Mexico City recipe.
About this recipe
Zucchini flower soup is a silky, aromatic cream that celebrates one of Mexican cuisine's most delicate ingredients. Fresh flowers are sautéed with onion and epazote, simmered in broth and blended to a velvety texture.
History & Origin
Zucchini flowers have been a fundamental ingredient in the Mesoamerican diet since pre-Hispanic times. The Aztecs called them ayotzin xóchitl and consumed them in tamales, soups and stews. With the arrival of the Spanish, techniques like cream-based soups were adopted, giving rise to preparations like this soup that combines the delicacy of the flower with the depth of epazote. In Mexico City, this soup is a classic of fondas and markets, especially during the rainy season when the flowers are abundant.
Estimated cost
$7.20
Total cost
$1.80
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
180
Calories
6g
Protein
18g
Carbohydrates
10g
Fat
3g
Fiber
520mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Clean the zucchini flowers by removing the stem and pistil. Chop into large pieces. Finely dice the onion and garlic.
- 2
In a medium saucepan, melt the butter over medium heat. Sauté the onion and garlic until translucent, about 3 minutes.
- 3
Add the zucchini flowers and epazote. Cook for 5 minutes until the flowers wilt.
- 4
Pour in the chicken stock, salt and pepper. Simmer over medium heat for 15 minutes.
- 5
Remove from the heat and blend the soup until smooth. Return to the pot and stir in the sour cream. Heat without boiling and serve hot.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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