Squash blossoms and mushroom soup
Ingredients:
• 6 fresh squash blossoms
• 4 tomatoes
• 2 cloves of garlic, chopped
• ½ onion, finely chopped
• 1 cup of mushrooms
• 1 sprig of epazote
• 1 potato, chopped
• 1 carrot, chopped
• 1 celery stick
• 1 cup diced cheese
• 1 chicken breast
• 1 tbsp. of olive oil
Preparation:
- Blend the tomatoes to have the sauce ready, without straining to avoid losing the fiber.
- In a saucepan over medium heat, heat the tablespoon of oil to sauté the garlic and onion, but don’t let them burn.
- Add the tomatoe sauce, let it simmer, add a little bit of water and let it boil for 5 min.
- Add carrot, potato and celery.
- When these three ingredients are soft, add squash blossoms, mushrooms and epazote chopped in very small pieces and add a little salt; and let them cook.
- In a pan, grill the chicken breast and cut it into small pieces.
- When the soup is ready to serve, add the pieces of chicken and cheese.
