A delicious soup that you can enjoy and captivate your family and friends!
Learn more about Miriam Hamparzumian
Ingredients4 portions
Preparation
Clean and devein poblano peppers and cut them into julienne strips.
Put the corn kernels to cook.
In a medium saucepan add oil, sauté onion in cubes, then chopped garlic and add the bacon in pieces.
Without burning the bacon, add half of the chicken broth and season.
Add the sliced mushrooms, the corn kernels already cooked and the julienne pumpkin flower (strips) and poblano peppers.
Add the epazote and serraro chiles cut in half.
Add the other half of the chicken broth, rectify the seasoning and let boil for 10 minutes.
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