Quintonil Soup

Mural de los Poblanos
Founded in 2007, in the heart of Los Angeles, El Mural de los Poblanos offers memorable traditional Poblano cuisine.Its philosophy and pride is to share the best of Poblano cooking by selecting the highest quality ingredients from small producers in the State of Puebla.
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Ingredients
1
Servings
  • 25 grams quintonil herb (pigweed) , in leaves
  • 2 liters chicken bullion
  • 20 grams lemon tea
  • salt
  • 3 liters water
  • 100 grams corn kernels
  • 1 pumpkin, Italian
Preparation
15 mins
30 mins
Low
  • For the quintonil broth, in a pot add the quintonil leaf, chicken broth, lemon tea, fine salt, and water, and cook until the flavors infuse.
  • In a pot of boiling water, add salt and the zucchini and cook for 1 minute, remove from heat and place in a bowl with water and ice, then add the corn to the same pot and cook for 15 minutes or until tender. Reserve.
  • Serve in a bowl the quintonil leaf, the cooked zucchini, the corn kernels, and the broth of the quintonil. Enjoy.

Nutritional Information

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