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Recipe

Mexican Vegetable Cream

2h
Half
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Delicious recipe for pumpkin, corn and tomato cream with a hint of epazote.

Ingredients

6 portions
  • 2 zucchini, in cubes
  • 1 tomtato, boy chopped in squares
  • 1 whole corn kernels
  • 1 can evaporated milk
  • 1/2 cups chicken soup
  • 2 cloves garlic
  • 1/4 onions, finely chopped
  • 1 branch epazote
  • to taste black pepper

Preparation

At medium heat, add the onion until it becomes transparent.
Add finely chopped garlic . Mix until the garlic has a light golden color.
Add milk and chicken broth and corn kernels.
Let the first boil and add the chopped pumpkin and tomato.
Add the epazote branch, salt and pepper. Mix to integrate the ingredients. Allow it to boil a couple of minutes. It is served very hot.

PRESENTATION

You can serve it with pieces of crushed bread in squares and gilt in butter.

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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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