Zucchini and Serrano Soup

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

Soup:

3 Tbsp. butter
3 cups zucchini blossoms
1/2 cup onion, chopped
1 garlic clove, minced
1/2 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 Tbsp. mayonnaise
1 Tbsp. sour cream
1 Tbsp. chopped cilantro
1 cup breadcrumbs
salt and freshly ground pepper, to taste

Instructions:

Heat the butter in a pot over medium heat and add the onion and garlic. Saute until the onion is translucent. Add the serrano chile and corn, thenontinue to cook for five minutes.

Stir in the zucchini blossom and cilantro and cook until the water evaporates. Add the stock and bring to boil.

Pour the soup into a blender and blend until smooth. Strain and return the mixture to a clean pot. Add the cream and season with salt and pepper to taste.

For the garnish, mix all the ingredients together and season with salt and pepper to taste.

To serve, top the individual serving bowls of soup with a dollop of the crab mixture.

Recipe from the Ritz-Carlton, Cancun.