Sopa de Calabacitas, Papas y Quelites
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…
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)
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.
Serve the soup hot, top with croutons and sprinkle with fresh dill.
To make your own totopos, see my recipe for Chilaquiles.
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