Yolanda Balderas

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Yolanda Balderas

Cream of Pumpkin Flower and Corn

Name: Cream of Pumpkin Flower and Corn
Prep time: 45 min
Cook time: 45 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 bunches squash blossom; 3 corn, tender, shelled; 10 branches fresh epazote; 1 can evaporated milk; 45 grams butter; 1 Bell pepper; 1/2 onions, chopped; 2 cups milk; 1 teaspoon chicken consommé, dust; 100 grams crackers , to decorate

30 mins

15 mins

Low

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Yolanda Balderas

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Prepare a delicious homemade soup ideal for the whole family. Cream of pumpkin flower and sweet corn with that traditional Mexican flavor, serves this creamy warm soup, ideal for lunch or dinner. Even children will love it.

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Ingredients

6 portions

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Preparation

Clean the pumpkin flower, removing the pistil and the stem, wash perfectly.

Clean and shelling the young ears.

Roast and clean the bell pepper, and cut it into cubes.

In a saucepan, put the butter over low heat and add the chopped onion, corn kernels and about 5 fresh epazote leaves to be fried.

When these are already cooked, separate half of the corn kernels and set aside. In the saucepan add the pumpkin flower and cover so that it is cooked together with the rest of the corn kernels.

In the blender, add the pumpkin flower and corn kernels, put the milk, and liquefy quite well, since it does not strain.

In the same pan empty the mixture, add the corn kernels that had been reserved, add a teaspoon of chicken powder and salt to taste, gradually add milk until the desired consistency is obtained, add the rest of the leaves. Fresh epazote, and the chili peppers chopped and cook for about 15 more minutes until it starts to boil.

Toast cookies for soup or fry salt bread cut into cubes.