Zucchini Flower Cream
Lorenza Ávila
This zucchini flower cream recipe is prepared with a bit of white wine, carrot, celery, and leek. The cream is served with diced cheese and strips of poblano pepper. It is a very Mexican soup perfect for an elegant dinner.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1 kilo zucchini blossoms
  • 1 leek, the white part
  • 1 carrot , in slices
  • 1 sprig celery
  • 6 cups chicken bullion
  • 1 stick unsalted butter
  • 1/2 cups white wine
  • 1/4 cups cream
  • 1 Poblano chile, blanched and in small strips
  • 1/2 cups flour
  • 2 slices Manchego cheese, about 3mm thick
Preparation
20 mins
20 mins
Low
  • Chop the leek, celery, and carrot into thin rounds. Place in a pot with the butter and let them cook. Add the flour and cook for a couple of minutes. Add the zucchini flowers, chicken broth, and white wine. Season with salt and pepper and bring to a boil. Lower the heat and let it simmer.
  • Char the poblano pepper, clean it, and boil it in a little milk. Slice into strips of about 2 cm. Cut the cheese into cubes and set aside.
  • Once the vegetables are cooked, blend them in the blender. Return to the pot and before serving, add the cream.
  • Serve the cream hot and top with cheese cubes and strips of poblano pepper.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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