Here’s the recipe for Sopa Xochitl, which according to Rick Bayless, the recipe’s author, is named for the Aztec goddess of flowers. This recipe was passed on to us from our CSA member Lara.
1 med onion diced
1 large clove garlic minced
2 quarts homemade chicken broth
2 tablespoons white rice
1 15 oz can garbanzos, rinsed
1 bundle cilantro, tied (traditionally they use epazote, but I don’t think you can get it here)
Salt to taste
1 to 1-1/2 cup shredded chicken
lg handful of squash blossoms, cleaned of their stamens and lightly chopped
1-2 chiles chipotles in adobo, seeded and thinly sliced
1 ripe avocado, diced
1 handful chopped cilantro
1 large lime, cut into wedges
In a soup pot, cook onions in oil until they begin to brown. Add garlic, cook 1 minute more. Stir in broth, rice, garbanzos, fresh herb. Partially cover and simmer for 30 minutes. Just before serving, pull out the cilantro bundle and add the chile, chicken and squash blossoms to the soup. Let them heat through then ladle into bowls, top with diced avocado and serve with lime wedges, chopped cilantro, and, if you like (I don’t, but this is what the recipe says), chopped raw onion, chopped fresh jalapeno and a wedge of tomato.