Elote soup


  • 4 beans
  • 1 small pumpkin
  • 1 carrot grated
  • 1 sprig of celery
  • 3 tbsp chopped parsley
  • 2 tbsp basil
  • 1 tbsp coarse salt
  • 50 grs. of butter


Fill almost to the brim (leave 10 cm so it doesn’t overflow) a pot with water. add the coarse salt, the washed and chopped pumpkin, the potatoes, peeled and cut into small pieces, the grated carrot and the vegetables. cook everything 20 minutes after boiling, and add the butter and the corn stems from which the grains will have been removed, leaving a little adhered to the trunk (the grains are reserved separately). cook 10 minutes, remove and strain. When serving, add the corn kernels. the vegetables that are left over from cooking can be consumed in the form of a puree. vegetarians who eat cheese in their diets can add grated cheese. can be decorated with peas or green beans.

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