Name: Squash Blossom Soup with Corn and Poblano Pepper
Prep time: 50 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1/4 cups butter; 1/2 onions, large, finely chopped; 1 kilo zucchini blossoms; 2 cloves garlic; 4 tomatoes, medium, peeled, and chopped; 1 chipotle chile, very finely chopped; 1 liter chicken bullion; 3/4 teaspoons salt; 1/2 teaspoons pepper; 2 ears corn, shelled; 2 Poblano chiles, roasted and deveined; 1/2 kilos button mushrooms, washed and chopped; 1/4 liters sour cream; 2 leaves bay; thyme; tortilla chips, tortilla; 1 avocado, in cubes

Preparation

50 mins

Medium

Fry the garlic and onion in butter until softened. Add the poblano pepper in strips, the corn kernels, and the cleaned and chopped squash blossoms, and let fry for a while.