Sopa de Calabacitas, Papas y Quelites

Tweet
Pin It

There are hundreds of Mexican quelites but too many are forgotten and only a handful can be found in Mexico supermarkets. Not so in the open markets and indigenous communities of Mexico. Locally, I can sometimes find epazote, verdolagas and hoja santa. Since I was unable to find any today, I’m substituting fresh dill that I purchased at the local farmers market and I’m using it as my quelite for this soup. It pairs well with my Mexican squash and potato and creates a soup of earthy flavors. You’ll like this one.

Let’s get started…

Ingredients

1 lb Mexican squash cut in circles (or any other summer squash)

¾ lb potato roughly chopped

1 bunch fresh dill, save a few strands for garnish

1 cup half&half cream or whole milk

1 tablespoon extra virgin olive oil

Salt and pepper

Croutons or Totopos (Tortilla Chips)

Preparation

Cook squash in boiling water for 3 minutes, remove and cool. Using the same water, cook the potatoes 5 minutes or until tender, remove and cool and save the water.

Place the dill in a food blender and enough water to liquify. Add the squash and potatoes into the blender, add enough of the cooking water to make a lighter puree.

Heat the olive oil in a 4 quart pot and add the blended ingredients and simmer. Add a cup of half and half stir; if necessary to thin out the soup add additional water. Simmer the soup at medium-low temperature for 15 minutes. Salt and pepper to taste.