Mexican corn and squash blossom soup from One Good Dish: The Pleasures of a Simple Meal by David Tanis

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lzeleny on October 15, 2023

    Fantastic, garnished with crème fraiche, mistsuba leaf, and cilantro. Very easy to pull together and very forgiving on proportions

  • twoyolks on July 31, 2018

    Simple and pretty fast. I had less squash and squash blossoms than called for but it still turned out nicely.

  • Frogcake on October 15, 2017

    A really great soup, which is very simple to prepare. Sadly, I used this recipe to close down my two zucchini plants that took over my backyard and generated sixty squash this year! Yes, there were indeed half a pound of flowers thriving despite the cold mornings in eastern Ontario. Will definitely make this again as we LOVED the subtle taste of the flowers!

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