- Home
- Mexican
- How To make Sopa Mexicana De Flor De Calabaza (Pumpkin Flower Soup)
How To make Sopa Mexicana De Flor De Calabaza (Pumpkin Flower Soup)
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
*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.
How To make Sopa Mexicana De Flor De Calabaza (Pumpkin Flower Soup)'s Videos
Squash Blossom Soup
With squash season starting up Jessica brings a lovely soup using squash blossom and zucchini this week.
Check out this recipe and more in the Mount Vernon Farmers Market Cookbook.
Flores de calabaza con bolitas de masa
Se preparan con flores de calabaza chile guajillo,masa para hacer las bolitas y hueso de carne de res para el caldo y darle sabor al final se termina hirviendo con pipicha
Cocinar Sopa de Flor con Calabacitas
Hola a todos, les deseo un buen día
Aquí esta la lista de los ingredientes.
800 Grs. Calabacitas
1 Manojo de Flor de Calabaza
2 Elotes Frescos
2 Cebollas de Rabo
Epazote
1 Chile Habanero
Aceite
Sal
Agua
Porciones: 6
Tiempo de Preparación. 30 Minutos
La Hora de Comer Crema de Calabaza de Castilla Producción Aguascalientes TV
La Hora de Comer Crema de Calabaza de Castilla con flor de cempasúchil Producción Aguascalientes TV
Cream of Squash Blossom Soup...Carlita's Way
Hola Cholas!
The second tutorial to Carlita's Way is up! If you are new to the channel, Bienvenidos!
Cream of Squash Blossom Soup (Sopa de Flor de Calabaza) is today's lesson. I made some adjustments for the soup I wanted to create however, the original recipe is from Chef Enrique Olvera's cookbook Tu Casa Mi Casa: Mexican Recipes for the Home Cook. He is one of my favorite chef's and his recipe is easy and is as follows:
1 cup (240ml/8fl oz) of whole milk.
1 cup (240ml/8fl oz) stock or water
3 tablespoons butter
1 small white onion, sliced
2 small garlic cloves, slices
2 zucchini (courgettes), roughly chopped
2 lbs (910g) squash blossoms, stems removed
1/2 cup (20g) fresh epazote leaves (dried works too)
1 teaspoon salt or to taste
4 tablespoons of crumbled queso fresco, for serving
In my recipe, I substitute the whole milk for heavy cream, I used chicken stock because, to be honest, that's what I had, and I added 1 small Yukon gold potato. Potatoes are a good way to thiCCCen and I got the idea from Brandon Matzek's Kitchen Konfidence. Here is the link to his version of the Squash Blossom Soup:
I also did not use any epazote leaves because I had no idea what they were and I could not for the life of me find them. If you do, please, tell me how and where haha and also, feel free to use them in your soup.
Anyways Cholas, super gracias for tuning in! Make sure to share, like and subscribe!
Team Credits:
video: Gabriel Payan
editor: Shouka Rohanizadeh
Sopa minestra con flor de calabaza
SUSCRÍBETE a este canal:
Descubre recetas nuevas:
Síguenos en Facebook:
Síguenos en Twitter:
Únete a Google+:
Síguenos en Pinterest: