Zucchini Soup(Sopa De Calabaza) - cooking recipe

Ingredients

1 lb zucchini, cut into 1 inch rounds
3 Tbsp fresh cilantro, chopped
1/4 c butter
1 qt chicken stock
1/2 c milk
1 poblano pepper, roasted and julienned
1 c corn kernels

Preparation

Boil cut zucchini in water with cilantro just until soft. Drain.
In a soup pot, heat butter and saute blanched zucchini. Season with salt and pepper to taste.
Add chicken stock and milk. Cook until zucchini is very soft, about 15 minutes.
Puree. Before serving, add corn and poblano chile to taste.