Eggplant And Zucchini Soup Caldo De Calabacitas Y Berengena Recipes

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CALABACITAS CHEESE SOUP



Calabacitas Cheese Soup image

I've also prepared this in my crock pot, add everything except the Velveeta and cilantro. Cook on low for 4-5 hours adding the Velveeta and cilantro during the last 30 minutes so it has a chance to melt. You can also substitute a can of Rotel tomatoes for the stewed tomatoes if you prefer it spicy.

Provided by Donna H

Categories     Chowders

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried oregano
28 ounces chicken broth
1 (14 ounce) can Mexican-style tomatoes (I'm guessing at the size)
2 medium zucchini, sliced
2 medium yellow squash, sliced
1 (14 ounce) can corn (I'm guessing at the size)
1 (4 ounce) can diced green chilies
12 ounces Velveeta cheese, cubed
salt, to taste
pepper, to taste
cilantro, to taste

Steps:

  • Saute onion and garlic in 1 tablespoon olive oil.
  • Add oregano, chicken broth and tomatoes.
  • Cover and bring to a boil.
  • Stir in squash, corn and green chilies.
  • Return to boil and simmer till squash is tender.
  • Stir in Velveeta, salt, pepper and cilantro.

Nutrition Facts : Calories 238.8, Fat 12.7, SaturatedFat 6.6, Cholesterol 33.6, Sodium 1331.6, Carbohydrate 21.6, Fiber 2.5, Sugar 9.2, Protein 12.5

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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