Prepare a delicious homemade soup ideal for the whole family. Zucchini flower and tender corn cream with that traditional Mexican flavor, serve this creamy soup hot, perfect for lunchtime or dinner. Even the kids will love it.
Clean the zucchini flowers, removing the pistil and stem, and wash thoroughly.
Clean and shell the tender corn.
Roast and clean the bell pepper, and cut it into cubes.
In a saucepan, melt the butter over low heat and add the chopped onion, corn kernels, and about 5 leaves of fresh epazote to fry.
Once they are cooked, set aside half of the corn kernels. In the saucepan, add the zucchini flowers and cover to cook them along with the remaining corn kernels.
In the blender, add the zucchini flowers and corn kernels, pour in the milk, and blend well, as it does not need to be strained.
In the same saucepan, pour in the mixture, add the reserved corn kernels, add a teaspoon of chicken bouillon powder and salt to taste, gradually add milk until the desired consistency is achieved, add the remaining leaves of fresh epazote, and the chopped bell pepper, and cook for about 15 more minutes until it starts to boil.
Toast soup crackers or fry salt bread cut into cubes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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