Cilantro and Squash Flower Soup
3 Corn Tortillas cut into thin strips Oil for frying 4 Tbsp. Butter 4 Cloves Garlic, diced
1/2 Onion, diced 2 Tbsp. Flour 7 cups Cilantro, rinsed and stemmed 12 Squash Flowers cleaned 1
Guajillo Chile, deveined and cleaned 3 3/4 cup Chicken stock
2/4 cup Cream 1 1/2 cup Panela Cheese shredded Salt and Pepper to taste
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.
William Barfieldsr
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