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Recipe of Ranchera de Plumas soup
Recipe

Ranchera de Plumas soup

20 mins
15 mins
Low
9
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Delicious soup that we all love in our family, because it is very complete, healthy and nutritious. The Mexican touch gives it, the grains of corn and slices of poblano pepper.
Learn more about Esther Hernández

Ingredients

6 portions
  • 1 package penne rigate pasta, The Modern 220 g
  • 2 tablespoons corn oil
  • 4 tomatoes, cooked
  • 1/4 onions
  • 2 cloves garlic
  • 2 liters chicken soup, or as needed
  • 1 bunch pumpkin flower, clean and without stem
  • 1/2 cups corn grain
  • 1/2 kilos white mushroom, sliced
  • 3 poblano peppers, clean, roasted, peeled, deveined and cut into slices
  • salt, the needed
  • epazotes, or cilantro
  • panela cheese, cut into cubes
  • avocados

Preparation

Heat the oil in a saucepan, over medium heat and sauté the pasta until golden brown evenly.
Blend the tomato, with the clove of garlic and onion and a little broth.
Pour the mixture that you liquefied, to the saucepan where the soup is golden and add the corn grains and the chicken broth.
We add a little of salt. Cover and let cook until the pasta softens a little.
When the pasta is half cooked, add the pumpkin flower, mushrooms and slices of poblano peppers. Rectify the seasoning.
Cover the pot and cook over low heat until the pasta softens, if necessary add a little broth or water.

PRESENTATION

Serve hot. We can accompany cubes of panela cheese and avocado. Delicious.

TIPS

We can add a branch of epazote or cilantro according to the taste of each one.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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