This recipe appears on page 81 in
Sopa del Juliana (SOH-pah day who-LYAH-nah)
Carmen de Marin, a middle-income Guatemalan homemaker, created this recipe in response to the worsening economic situation and rising inflation in her country. Instead of zucchini,she uses wiskel and quicoy, local squash varieties.
Option: thicken soup by adding 2 T. flour (30ml) mixed 1/4 c. cold water (50ml).
Juliana Soup (Guatemala)
Chop in small pieces and set aside
Fry in large saucepan in 2 T. oil(30ml)
Bring to a boil. Simmer until vegetables are tender. season with salt to taste. serve.
—Carmen de Marin and Fanny Yoder, Guatemala
© 2011 Mennonite Central Committee