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Categories:Viewed: 33 - Published at: 2 years ago
Ingredients
- 1 teaspoon butter
- 2 tablespoons onion
- 1 clove garlic
- 1 can squash blossoms
- 2 1/2 cups water
- 1/2 chicken bouillon cube
- 2 zucchinis
- 1 epazote
- 1/2 cup poblano chile
- cheese
Method
- Heat the butter in a saucepan and saute the onion and garlic until the onion becomes transparent.
- Add the squash blossoms and a little bit of water. Cover and cook for 5 minutes.
- Place in the blender and blend before returning to the pan.
- Add the rest of the water, the zucchini and the bouillon cube. Add the epazote leaf when it starts to boil and simmer on medium heat until the zucchini becomes tender.
- Remove the epazote leaf, add the poblano chile, and serve along with the cheese.
