3 Corn Tortillas cut into thin stripsOil for frying4 Tbsp. Butter4 Garlic Cloves diced1/2 Onion diced2 Tbsp. Flour7 bunches or 7 cups Cilantro rinsed and stemmed12 Squash Flowers cleaned1 Guajillo Chile deveined and cleaned3 3/4 cup Chicken stock1/4 cup Cream1 1/2 cup Panela Cheese shreddedSalt and Pepper to taste
Sopa de Calabaza con Cilantro
1. Fry the tortilla strips until golden brown, drain the excess oil on a paper towel. Separately, heat the butter, add the garlic and onion and fry until golden brown, add the flour and mix together with the cilantro, squash flower, and guajillo chile. Add the chicken stock and leave to boil for 10 minutes. Place in a blender and strain. Return to the pot, add the cream and season to taste. Serve with the tortilla strips, and sprinkle the cheese on top.
Enjoy this delicious squash flower soup Mexican recipe!