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Recipe of Ranchera de Plumas soup
Recipe

Ranchera de Plumas soup

20 mins
15 mins
Low
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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 type pasta, The Modern 220 g
  • 2 tablespoons corn oil
  • 4 roma tomatoes, cooked
  • 1/4 onions
  • 2 cloves garlic
  • 2 liters chicken soup, or as needed
  • 1 bunch squash blossom, clean and without stem
  • 1/2 cups whole kernel corn
  • 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
* 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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