Sopa Mexicana de Flor de Calabaza (Pumpkin flower soup)

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Title: Sopa Mexicana de Flor de Calabaza (Pumpkin flower soup)
Categories: Patricia, Soups
Yield: 6 Servings

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.

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