Sopa De Calabacin Y Guajolote (Zucchini And Turkey Soup)

1. 1

   Slice the zucchini and chop the onion.

2. 2

   Cook the zucchini in boiling salted water until tender, about 15 minutes. Drain.

3. 3

   Put the cooked zucchini, onion, and 1/2 cup of broth in a blender and puree until smooth.

4. 4

   In a large soup pot, add the puree to the remaining stock. Blend the corn flour in a little water and add to the soup mix. Add salt and cook over a low heat for about 40 minutes.

5. 5

   Just before serving, stir in the cream until well blended.

* Per serving · 4 servings · Values may vary.

No additional tips available.