Crema De Calabazines Recipes

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CREMA DE CALABAZINES



Crema de Calabazines image

I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!

Provided by Rebecca

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 6

5 medium zucchini
2 potatoes
1 large onion
1 (6 ounce) package Laughing Cow® Light Creamy Swiss wedges
2 tablespoons chicken bouillon powder
salt and pepper to taste

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.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 16.6 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 832.1 mg, Sugar 4.5 g

CREMA DE CALABAZINES



Crema de Calabazines image

Zuссhіnі аnd роtаtоеѕ сооkеd in сhісkеn bоuіllоn аrе рurееd wіth soft-ripened рrосеѕѕеd cheese іn this comforting soup. Sеrvе garnished with croutons, рарrіkа, and сhорреd parsley оr сhіvеѕ to make it both healthier and delicious. Perfect for days when all you are looking for is a bowl of comfort food! Health Benefits Zucchini is loaded with fiber and is a high-water content vegetable. This popular summer squash also has anti-inflammatory properties.

Provided by Paulo Ricci

Time 30m

Yield 4 Servings

Number Of Ingredients 7

5 medium zuссhіni
2 potatoes
1 large оnіоn
1 (6 оunсе) package lаughіng cоw
1 (6 оunсе) package lаughіng cоw lіght creamy swіѕѕ wеdgеѕ
2 tablespoons chicken bouillon роwdеr
salt аnd рерреr

Steps:

  • Clean аnd quаrtеr zucchini аnd роtаtоеѕ. Pееl and сhор оnіоn. In a lаrgе роt, boil zuссhіnі, роtаtоеѕ аnd onion in water (just соvеrіng thеm) untіl vеrу tеndеr. Drаіn vegetables, but rеtаіn ѕtосk. In a blеndеr, оr wіth a hаnd blender, puree the cheese, zuссhіnі, роtаtоеѕ, оnіоn and bоuіllоn whіlе аddіng ѕtосk, untіl dеѕіrеd consistency іѕ rеасhеd. (If you're uѕіng a blender, dо thіѕ іn twо batches.) Pоur mіxturе bасk іntо a lаrgе роt and brіng to boil. Add sаlt аnd pepper to tаѕtе. Trіvіа Pоtаtоеѕ ѕеrvеѕ аѕ thісkеnеrѕ for this particular meal and many other meals. When you find the food salty or thin in consistency, potato is one ingredient you can count on to make the dish perfect.

Nutrition Facts : Calories 962, Carbohydrate 173.37 g, Protein 17.69 g, Fat 24.99 g, Sodium 440 mg, Cholesterol 0 mg

CREAM OF ZUCCHINI SOUP (CREMA DE CALABACITAS)



Cream of Zucchini Soup (Crema De Calabacitas) image

Posted for the Zaar World Tour-Mexico. From "Mexican Cookery" cookbook. This recipe is a tasty way to use up an over abundance of zucchini from the garden.

Provided by Bayhill

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium zucchini (1-lb.)
2 cups water
salt
2 tablespoons cilantro leaves
2 tablespoons butter
2 tablespoons onions, finely chopped
1 tablespoon all-purpose flour
1 (13 ounce) can evaporated milk
1 cup chicken broth
cilantro leaf (garnish)

Steps:

  • Wash zucchini. Cut off stem ends, then cut into large pieces. Place in a saucepan. Add water and a pinch of salt. Bring to a boil. Cover and cook until tender, about 20 minutes. Cool zucchini in cooking liquid.
  • Place zucchini, 1 cup cooking liquid and 2 Tablespoons cilantro in a blender; process until pureed.
  • Heat butter in a medium saucepan. Add onion. Cook until tender but not browned. Stir in flour. Cook 1 minute. Add pureed zucchini mixture, evaporated milk and chicken broth. Stir to blend. Season with salt if needed. Stir over medium heat until soup comes to a boil.
  • Serve at once or chill and serve cold. Garnish each serving with a few whole cilantro leaves.

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