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Recipe

Traditional Milpa Soup

90h
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8
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The recipe for milpa soup is a very good soup with pure vegetables, which makes it very nutritious and healthy.

Ingredients

6 portions
  • 6 zucchini, in cubes
  • 2 chayote squash , in slices
  • 4 carrots, medium sliced
  • 10 squash blossoms, washed, without stem and without pistil
  • 200 grams mushroom, sliced
  • 3 corn, cut into slices not too thick
  • 1 kilo chicken, the bones
  • 2 liters chicken soup
  • epazotes, the necessary in sheets
  • salt, to taste
  • Water, the needed
  • black pepper, to taste
  • 1/4 onions

Preparation

In a large enough pot you cook the chicken or the bones of the chicken with pepper, salt and onion, once cooked in another empty pot the hot broth.
Put the pot in the fire with the broth, add the hardest vegetables to cook the corn, about 15 minutes after you see that it is more or less cooked the corn adds the chayote and carrot (if the broth is not enough to cover the vegetables you can add water).
Half cooked the last vegetables that you added, put the zucchini, the mushrooms and the epazote.
In the end, once all the vegetables are cooked add the pumpkin flower, let it boil for about 10 minutes and rectify the flavor, remember that the broth already has salt.

PRESENTATION

Serve with chipotle chiles or a sauce of green chile liquefied and lemon.

TIPS

The soup can be used as an entree or main course if you opt for the second instead of buying the bones of the chicken buy parts such as leg and thigh that you need according to the guests say as a 6.

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Nutritional information

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