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Lorenza

Lorenza Ávila

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Recipe of Pumpkin Flower Cream
Recipe

Pumpkin Flower Cream

20 mins
20 mins
Low
48
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This recipe for pumpkin flower cream is prepared with a little white wine, carrot, celery and pore. The cream is served with cheese in squares and slices of poblano pepper. It is a very Mexican soup perfect for an elegant dinner.
Learn more about Lorenza Ávila

Ingredients

10 portions
  • 1 kilo squash blossom
  • 1 leek, the white part
  • 1 carrot, in slices
  • 1 branch celery
  • 6 cups chicken consommé
  • 1 bar butter
  • 1/2 cups white wine
  • 1/4 cups cream
  • 1 poblano pepper, defiled and in strips girls
  • 1/2 cups flour
  • 2 slices manchego cheese, 3mm thick

Preparation

Chop the pore, celery and carrot on thin wheels. Put in a pot with the butter and let it cook. Add the flour and leave a couple of minutes. Add the pumpkin flower, the chicken consommé and the white wine. Season with salt and pepper and let it boil. Lower the heat and let it cook.
Burn the poblano pepper, clean it and boil it in a little milk. Slicing in strips of about 2 cms. Cut the cheese into squares and reserve.
Once the vegetables are cooked, they are ground in the blender. It is put back in the pot and before serving the cream is added.
The hot cream is served and put on squares of cheese and poblano chili rajitas.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Leonardo Sánchez
01/08/2019 20:55:37
Que es poro

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