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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Mexican Patricia, Soups 6 Servings

INGREDIENTS

1 c Fresh maize grains
2 c Pumpkin flowers*
2 c Zuccini cut in cubes
1/2 c Butter
1/2 c Butter for the tomatoes
1 c Red tomatoes pure
1 Onion chopped
Epazote
Salt and pepper
1 Or 2 chicken flavor cubes
Jalapeno peppers or poblano
1/2 c Fresh cream

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 zuccini 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 apears 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
cutted 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.  Posted to
FOODWINE Digest 27 Sep 96  Date:    Fri, 27 Sep 1996 14:19:15 -0600
From:    Patricia Wriedt <pwriedt@SPIN.COM.MX>

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 188
Calories From Fat: 169
Total Fat: 19.2g
Cholesterol: 50.6mg
Sodium: 21.1mg
Potassium: 110.8mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 2.6g
Protein: 1.3g


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