Crema de Cilantro

1 pound calabaza (pattypan squash or zucchini), stems removed and cubed

1 large potato, peeled and cubed

8 cups chicken stock

2 large leeks, chopped, including about 1 inch of green

6 cloves garlic, chopped

2 chiles serranos, roasted, peeled, seeded and chopped

¼ cup butter

2 cups cilantro, rinsed, finely chopped and firmly packed, plus another 4 tablespoons for garnish

½ cup Mexican crema, see note

Salt and pepper to taste

Fried tortilla strips, for garnish

10 squash blossoms, optional garnish

In a large saucepan, add the stock, cubed squash and potatoes and cook over medium-high heat for about 20 minutes, or until vegetables are very tender.

Meanwhile, in a large skillet, sauté the leeks, garlic and chiles in the butter until the leeks are translucent. Add to the potato/squash mixture; stir and continue cooking, returning to a simmer, about 5 minutes. Using a handheld immersible blender, purée the ingredients until fine. Add the cilantro and purée again as above to incorporate all ingredients. Add crema and purée one last time until thoroughly blended. Check for seasonings.

To serve, ladle hot soup into warmed bowls. In the center of each serving, float a few of tortilla strips and one squash in each bowl. Sprinkle finely chopped cilantro over the entire bowl including the rim.

Serves 10.

Cook's note: You can substitute: créme fraîche, plain yogurt or sour cream for the Mexican crema.

Chef David Sterling, Los Dos, Merida, Mexico