| 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>
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