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Sopa De Flor De Calabaza -- Mexican Squash Blossom Soup

Ingredients

  • 1 large
  • 1 cup
  • 2 ears
  • 2 ears
  • 2 cups
  • 1 cup
  • 4 tablespoons
  • + 23 more ingredients
    • 4 tablespoons
    • 6 cups
    • 6 cups
    • 2 cups
    • 1
    • sour cream
    • creme fraiche or
    • chicken broth
    • chicken broth
    • mushrooms, sliced
    • white onion, peeled and minced
    • 1 large
    • white onion, peeled and minced
    • corn, kernels cut off
    • corn, kernels cut off
    • mushrooms, sliced
    • zucchini, coarsely chopped
    • zucchini, coarsely chopped
    • butter
    • butter
    • garlic clove, peeled and minced
    • 1
    • garlic clove, peeled and minced

1 In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes. 2 Add the corn kernels, chiles, and zucchini and cook for two more minutes. 3 Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes. 4 Add chicken broth and bring t...

View full recipe at SpringPad

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