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Sopa Mexicana De Flor De Calabaza (Pumpkin Flower Soup)

Cuisine: Mexican
Courses: Soup
Serves: 6 people

Recipe Ingredients

1 cup 237mlFresh maize grains
2 cups 474mlPumpkin flowers*
2 cups 474mlZucchini cut in cubes
1/2 cup 99g / 3.5ozButter
1/2 cup 31g / 1.1ozButter for the tomatoes
1 cup 62g / 2.2ozRed tomatoes pure
1   Onion chopped
  Epazote
  Salt and pepper
2   Chicken flavor cubes
  Jalapeno peppers or poblano
1/2 cup 118mlFresh cream

Recipe Instructions

*Pumpkin Flowers need to be washed and prepared just cutting the flower and a little shot in cubes.

Put one of the 1/2 cup butter in a pan and add the maize grains, add the zucchini 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 1/2 cup of butter, add the onion chopped (or better if made a pure too) let the butter appears 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 cut 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.

Recipe from: Miguel Angel Castillo.

Source:
Patricia Wriedt - Mexico City

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