Sopa de Milpa
Three hip squashes sit around and discuss their favorite telenovelas and Sopa de Milpas; unanimously they agree: Happy Belly's Three Sister Sopa is the top contender! Milpa, meaning "cultivated field," refers to "the three sisters" crop-growing system that was also mentioned in the Green Chile & Corn Biscuits recipe (which would pair well with this soup, by the way).
This soup is based on the ancient tradition of growing corn, squash, and beans (or peppers if you are in Mexico) because together they create a symbiotic system. Today, however, we are combining these ingredients in the kitchen. Try making this soup in late summer, when all the ingredients are the freshest. You may look for epazote in Mexican markets, or you can grow it in your garden. If you can’t find epazote, substitute with fresh oregano. Also—seriously—try making this soup with those green chile corn biscuits. While it's not exactly the best time to entertain, inviting family and close friends to share safely is always the best way to indulge, and helps motivate you to get cookin'!
In a 4-quart saucepan, melt the coconut oil over medium heat. Add the onion, garlic, and poblano chilies and cook until the onion becomes translucent and lightly brown. Add the corn, zucchini, epazote, and broth. Simmer for 20 minutes or until the vegetables are tender. Add the chopped zucchini blossoms and stir to combine. Season with salt and pepper to taste.
Serve hot, garnished with mozzarella. Pass tortillas at the table.
To make Fresh Mozzarella – Combine ¼ cup raw cashews and 1¼ cups water in a high-speed blender. Add ¼ cup refined coconut oil, melted. Blend on high speed until smooth, about 2 minutes. Add 3 tsp kappa carrageenan, ¼ cup tapioca starch, 1 tsp salt, and ¾ tsp lactic acid to the blender. process until combined. Pour the mixture into a non-stick saucepan and cook, over medium heat, stirring with a silicone spatula, until the mixture is thick and glossy. Pour into a small 2 cup mold. Chill until firm. Cut into cubes, measure 1 cup for this recipe and store the remaining mozzarella in your refrigerator.
serves six to eight
- 1 tbsp refined coconut oil
- 1 small white onion, finely diced
- 2 garlic cloves, peeled and finely minced
- 2 poblano peppers, peeled, seeded and finely chopped
- 2 ears of corn, husked, kernels cut from the cob, about 1 cup
- 2 epazote leaves, finely chopped
- 2 medium summer squash, diced, about 2 ½ cups
- 6 cups vegetable broth
- 12 squash blossoms, cleaned, stems removed and chopped
- salt and black pepper to taste
- 1 cup chopped fresh cashew mozzarella (recipe in instructions)
- warm fresh corn or flour tortillas