Eggplant And Zucchini Soup Caldo De Calabacitas Y Berengena Recipes
CALABACITAS CHEESE SOUP
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
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)
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
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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