Sopa Mexicana De Flor De Calabaza (Pumpkin Flower Soup)

Recipe Ingredients

1 cup	237ml	Fresh maize grains
2 cups	474ml	Pumpkin flowers*
2 cups	474ml	Zucchini cut in cubes
1/2 cup	99g / 3.5oz	Butter
1/2 cup	31g / 1.1oz	Butter for the tomatoes
1 cup	62g / 2.2oz	Red tomatoes pure
1		Onion chopped
		Epazote
		Salt and pepper
2		Chicken flavor cubes
		Jalapeno peppers or poblano
1/2 cup	118ml	Fresh cream

Recipe Instructions

*Pumpkin Flowers need to be washed and prepared just cutting the flower and a little shot in cubes.

Put one of the 1/2 cup butter in a pan and add the maize grains, add the zucchini and the flowers, fry in the butter just until the vegetables make stock, add the epazote and salt. A while in a sauce pan put the other 1/2 cup of butter, add the onion chopped (or better if made a pure too) let the butter appears on top, add the red tomatoes pure. cook until seasoning, adding salt and pepper and chicken cubes. Be careful with the salt.

When the red sauce is ready add to the soup and add 3 cups of water, add the chiles cut in pieces, if you use poblanos instead of jalapenos you will need to peel them before as usual. Let cook until the vegetables are soft and just two minutes before serve add the cream, with cream the soup don't have to boil.

Recipe from: Miguel Angel Castillo.

Source:
Patricia Wriedt - Mexico City

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