Cilantro N’ Squash Flower Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 medium white onion, quartered
2 cloves garlic, unpeeled
1 jalapeno pepper
1 Tbsp vegetable oil
3 1/2 cups water
1 can (7.57 oz) zucchini flowers, drained and rinsed
2 Knorr Reduced Sodium Chicken flavor bouillon cubes
1/4 cup chopped fresh cilantro
2 Tbsp lime juice
Instructions:
Roast onion and garlic in a dry nonstick skillet over medium heat about 10 minutes or until blackened on all sides, turning occasionally. Chop onion and peel and chop garlic. Cook jalapeno pepper over an open flame about 5 minutes or until blackened, turning frequently. Wrap pepper in alumium foil about 5 minutes peel, seed and chop.
Heat oil in a medium saucepan over medium heat and cook onion, garlic and pepper about 2 minutes, stirring occasionally. Add water, zucchini flowers and Knorr® Reduced Sodium Chicken flavor Bouillon Cubes. Bring to a boil. Reduce heat and simmer about 3 minutes. Remove from heat and stir in cilantro and lime juice. Serve with queso fresco.
Serves 4.
From letsmakeknorr.com