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Sopa Mexicana De Flor De Calabaza

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Submitted by Neelie

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

2 473
CUPS ML PUMPKIN
flowers
2 473
CUPS ML ZUCCHINI
cubed
½ 118
CUP ML BUTTER
1 237
CUP ML TOMATOES
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 288g (10.2 oz)
Amount per Serving
Calories 321 82% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 190mg 8%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 19%
Sugars g
Protein 7g
Vitamin A 409% Vitamin C 36%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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