Squash Blossom Soup with Corn and Poblano Pepper

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

marilyn dana

Delicious traditional Mexican soup made with squash blossoms, corn, and poblano pepper.

Reviewed by Editorial Team of Kiwilimón

Published: 03-04-2010

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. Add the mushrooms, chipotle pepper, and after 10 minutes, the tomatoes, until cooked. Season with salt, pepper, bay leaf, and thyme. Pour in the broth and let boil for about 20 minutes. Before serving, add the cream.