Crema De Calabaza De Castilla Recipes

CREMA DE CALABAZA (CREAMY SQUASH SOUP)

Steps:

• Boil 1 L water in a saucepan.
• Cut squash into cubes.
• Cut off top and bottom of carrots, peel them and cut them into 1/3-inch-thick disks.
• Clean the leak, reserve a part of it for garnish and slice the rest.
• Peel the potato and cut into stew chunks.
• Add vegetables to saucepan, add 2 tbsp oil and 1/2 tsp salt, or to taste. Cover and let cook 25 minutes on medium heat.
• Remove vegetables from heat. Blend with hand blender until smooth and creamy. Before serving in bowls, garnish surface with fine strips of leek.

CREMA DE CALABAZA

Steps:

• Limpiar los puerros dejando sólo la parte blanca y cortar en trocitos; freír en un poco de aceite hasta que empiecen a tomar color.
• Añadir patatas y calabaza cortadas en trocitos y mantequilla y rehogar todo junto 10 min, a fuego suave.
• Verter las pastillas de caldo disueltas en 1 1/4 l de agua caliente y leche evaporada; cocer 15 min.
• Pasarlo por la batidora hasta obtener una crema fina y rectificar la sal.

CREMA DE CALABAZINES

Steps:

• Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
• In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
• Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.