Sopa Mexicana De Flor De Calabaza
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pumpkin
flowers |
|
| 2 | cups |
zucchini
cubed |
|
| ½ | cup |
butter
|
|
| 1 | cup |
tomatoes
|
|
| ½ | cup |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pumpkin
flowers |
|
| 473 | ml |
zucchini
cubed |
|
| 118 | ml |
butter
|
|
| 237 | ml |
tomatoes
|
|
| 118 | ml |
cream
|
|
Directions
Put one of the ½ cup butter in a pan and add the maize grains, add the zuccini and the flowers, fry in the butter just until the vegetables make stock, add the epazote and salt.
A while in a sauce pan put the other ½ cup of butter, add the onion chopped (or better if made a pure too) let the butter apears on top, add the red tomatoes pure.
Cook until seasoning, adding salt and pepper and chicken cubes.
Be careful with the salt. When the red sauce is ready add to the soup and add 3 cups of water, add the chiles cutted in pieces, if you use poblanos instead of jalapenos you will need to peel them before as usual.
Let cook until the vegetables are soft and just two minutes before serve add the cream, with cream the soup don't have to boil.
