Squash Blossom Soup with Corn and Poblano Chiles

Preparation

1. Step 1

   Trim the ends of the pattypan squash or yellow zucchini. If using pattypan squash, cut them in half through the stem end. Slice the squash thinly. Put the slices in a colander or sieve set over a bowl. Add 2 teaspoons salt and toss well, then let stand for 20 minutes. Squeeze the squash vigorously, breaking up the slices with your hands to release their moisture. Drain well.

   Step 2

   Cut the kernels from the corn cob. Cut the cob in half crosswise and reserve. Bring a medium pot of water to a boil over high heat and add the corn kernels. Blanch for 1 minute, then drain and chill quickly under cold running water.

   Step 3

   Roast the chiles directly over a gas flame or under a broiler until blistered and charred on all sides. Let cool, then peel, seed, and dice.

   Step 4

   Remove the papery squash blossoms from the stems and stamens and chop the blossoms coarsely.

   Step 5

   Melt the butter in a large pot over moderate heat. Add the onions and sauté until softened, about 5 minutes. Add the drained yellow squash and toss to coat, then add the stock, thyme sprig, and reserved corn cob. Simmer gently, uncovered, for about 15 minutes. Remove the corn cob and the thyme sprig. Puree the soup in a blender, in batches, until as smooth as possible. Return to the pot and reheat gently. Whisk in the crème fraîche, the diced chiles, the blanched corn kernels, and the diced green zucchini. Season with salt and black pepper. Simmer gently for about 5 minutes to blend the flavors. Stir in the squash blossoms. If the soup is too thick for your taste, thin with water.

2. Step 6

   Enjoy with Cakebread Cellars Chardonnay or another Chardonnay with a silky texture.