Sopa de Verduras y Chochoyotes (Summer Vegetable Soup With Masa Dumplings)
Chochoyotes, or corn masa dumplings, are commonly added to flavor and thicken soups and guisos (stews) across Mexico. They are also found in mole amarillo, the famous yellow mole from Oaxaca, and added to frijoles de olla because the corn flavor complements the regionally grown beans and herbs. In this soup, a summer vegetable medley, including fresh poblanos, corn and squash, is browned in olive oil to give the broth sweetness from the caramelized sugars in the vegetables. The chochoyotes slightly thicken the soup without any dairy or gluten added and contrast the flavor of the fresh, sweet corn.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1cup/112 grams masa harina (any color)
- 4tablespoons extra-virgin olive oil
- Kosher salt
- 2medium carrots, roughly chopped
- 2celery stalks, chopped
- 1poblano pepper, stemmed, seeded and chopped
- 1medium zucchini, quartered lengthwise and sliced thick
- ½medium white onion, chopped
- 1to 2 medium jalapeños, stemmed, seeded and chopped
- 3garlic cloves, finely chopped
- 2ears corn, cut into 2-inch rounds or 1 cup corn kernels (from 2 ears), see Tip
- Lime wedges, for serving
Instructions
Step 1
In a medium bowl, mix the masa harina, 1 tablespoon oil, 1/2 teaspoon salt, and 3/4 cup warm water until combined and a sticky dough forms. Cover with a clean kitchen towel and let sit at room temperature for 20 minutes to allow the masa to hydrate.Step 2
Heat remaining 3 tablespoons oil in a large pot or Dutch oven over medium-high. Add carrots, celery, poblano, zucchini, onion, jalapeños, garlic and 1 1/2 teaspoons salt, and cook, stirring occasionally, until vegetables are almost tender and just beginning to brown, 8 to 10 minutes. Add the corn and cook, stirring occasionally, until the kernels are bright yellow and any liquid in the pot has evaporated, about 5 minutes. Add 6 cups water, increase heat to high and bring to a boil, then reduce heat to maintain a low boil and cook until vegetables are tender, about 10 minutes.Step 3
Meanwhile, form the chochoyotes (dumplings). Scoop rounded tablespoons of the dough, roll into balls, and place on a platter or small sheet tray; you should have about 16. Cup your hand and place a ball in the center. Use your thumb to gently press down in the center of the ball to make an indentation, like a thumbprint cookie but with a rounded backside. Repeat with remaining balls.Step 4
Gently add the dumplings to the pot and cook until they float to the top and are cooked through, 5 to 10 minutes. Taste and season the soup with more salt if desired. Divide the soup among bowls and serve warm with a squeeze of lime.