Ranch Style Feather Soup
A delicious soup that everyone in my family loves, as it is very complete, healthy, and nutritious. The Mexican touch comes from the corn kernels and strips of poblano pepper.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 package penne rigate pasta, La Moderna 220 g
  • 2 tablespoons corn oil 2 tablespoons corn oil
  • 4 tomatoes, cooked
  • 1/4 onions 1/4 onions
  • 2 cloves garlic 2 cloves garlic
  • 2 liters chicken broth , or as needed 2 liters chicken broth , or as needed
  • 1 bunch zucchini blossoms, clean and without stem
  • 1/2 cups corn kernel 1/2 cups corn kernel
  • 1/2 kilos white button mushrooms, sliced
  • 3 Poblano chiles, clean, roasted, peeled, deveined, and cut into strips 3 Poblano chiles, clean, roasted, peeled, deveined, and cut into strips
  • salt , the necessary amount salt , the necessary amount
  • epazotes, or cilantro epazotes, or cilantro
  • panela cheese, cut into cubes panela cheese, cut into cubes
  • avocados avocados
Preparation
20 mins
15 mins
Low
  • Heat the oil in a saucepan over medium heat and sauté the pasta until it is evenly golden.
  • Blend the tomato, garlic clove, and onion with a little broth.
  • Pour the blended mixture into the saucepan where the soup is golden and add the corn kernels and chicken broth.
  • Add a pinch of salt. Cover and let it cook until the pasta softens a bit.
  • When the pasta is halfway cooked, add the zucchini flowers, mushrooms, and strips of poblano peppers. Adjust the seasoning.
  • Cover the pot and cook on low heat until the pasta softens; if necessary, add a little broth or water.

Nutritional Information

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