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Zucchini and Serrano Soup
Recipe courtesy of the Ritz-Carlton Cancun
Ingredients
3 tablespoons butter
3 cups zucchini blossoms
1/2 cup onion, chopped
1 garlic clove, minced
1/2 a Serrano chile, chopped
1 cup sweet corn
1/4 cup chopped cilantro
5 cups chicken stock
1 cup whipping cream
Salt and freshly ground pepper, to taste
Garnish:
1/2 cup crabmeat
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon chopped cilantro
1 cup breadcrumbs
Salt and freshly ground pepper, to taste
Directions
Heat the butter in a pot over medium heat. Add the onion and garlic. Saute until the onion is translucent. Add the Serrano chile and corn. Continue to cook for five minutes. Stir in the zucchini blossom and cilantro; cook until the water evaporates. Add the stock; bring to boil.
Pour the soup into a blender and blend until smooth. Strain and return to a clean pot. Add the cream. Season with salt and pepper, to taste.
For the garnish, mix all the ingredients. Season with salt and pepper, to taste.
To serve, top individual serving bowls of soup with a dollop of the crab mixture.
