Sopa de flor de calabaza

Rinse the Flor de calabaza thoroughly under cold water, gently remove any tough stems or pistils, and set aside.

Roast the Chile poblano directly over an open flame or under a broiler until the skin is charred and blistered. Place the roasted Chile poblano in a plastic bag for 10 minutes to steam, then peel off the skin, remove the seeds and veins, and dice it.

Finely dice the Cebolla blanca and mince the Ajo.