Squash Blossom Soup with Corn and Poblano Pepper
marilyn dana
Delicious traditional Mexican soup made with squash blossoms, corn, and poblano pepper.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 1/4 cups butter
  • 1/2 onions, large, finely chopped
  • 1 kilo zucchini blossoms
  • 2 cloves garlic
  • 4 tomatoes, medium, peeled, and chopped
  • 1 chipotle chile, very finely chopped
  • 1 liter chicken bullion
  • 3/4 teaspoons salt
  • 1/2 teaspoons pepper
  • 2 ears corn, shelled
  • 2 Poblano chiles, roasted and deveined
  • 1/2 kilos button mushrooms, washed and chopped
  • 1/4 liters sour cream
  • 2 leaves bay
  • thyme
  • tortilla chips, tortilla
  • 1 avocado, in cubes
Preparation
50 mins
0 mins
Medium
  • Fry the garlic and onion in butter until softened.
  • Add the poblano pepper in strips, the corn kernels, and the cleaned and chopped squash blossoms, and let fry for a while.
  • Add the mushrooms, chipotle pepper, and after 10 minutes, the tomatoes, until cooked.
  • Season with salt, pepper, bay leaf, and thyme.
  • Pour in the broth and let boil for about 20 minutes.
  • Before serving, add the cream.

Nutritional Information

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