CALABAZA SOUP WITH CINNAMON CREME FRAICHE: SOPA DE CALABAZA CON CANELA CREMA FRESCA
Steps:
- Preheat oven to 400 degrees F. In a small saute pan toast the cumin, coriander, chile, and clove for 3 minutes over medium heat. When the spices have begun to release their aroma, add them to a large mixing bowl with the panela and olive oil, mix well with a whisk to break up any clumps of spices.
- Add the diced and peeled calabaza and mix well to coat. Pour the calabaza onto a large sheet tray and place in the oven to roast until the calabaza has softened and caramelized, about 30 minutes.
- While the calabaza is in the oven, heat 1 tablespoon of olive oil in a large saucepan, when the oil begins to smoke add the onion and garlic and saute for around 5 minutes.
- When the onion has become translucent add the calabaza and chicken stock and cook at a gentle simmer for 15 minutes, puree the mixture with a hand held blender, add the heavy cream, and simmer for another 5 minutes, season with salt and pepper and reserve in a warm place.
- In a small bowl combine the creme fraiche and canela and mix well. To serve, ladle the soup into a large bowl and finish with a dollop of the canela-creme fraiche.
CALABAZA SOUP: SOPA DE CALABAZA
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
- In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.
- Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.
SOPA DE FLOR DE CALABAZA -- MEXICAN SQUASH BLOSSOM SOUP
Adapted from Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle.
Provided by Molly53
Categories Corn
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
- Add the corn kernels, chiles, and zucchini and cook for two more minutes.
- Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
- Add chicken broth and bring to a boil.
- Lower heat and simmer and additional 10 to 12 minutes.
- Adjust salt to taste.
- Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream.
Nutrition Facts : Calories 216.7, Fat 10.4, SaturatedFat 5.5, Cholesterol 20.4, Sodium 829.1, Carbohydrate 24.1, Fiber 3.4, Sugar 5.9, Protein 9.2
CREMA DE CALABAZINES
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
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
SOPA DE CALABAZA Y MANZANA - PUMPKIN & APPLE SOUP
This would be wonderful with a loaf of warm bread and a green salad. This was made in our house when we lived in Cuba - oh so long ago. Updated 04/07/2007 - add chiles to the soup(optional).
Provided by Manami
Categories Apple
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all of the ingredients except for cilantro and nutmeg in a large pot and bring to a boil. Lower the heat and simmer for 20 minutes.
- Drain excess liquid and puree in blender or food processor.
- Adjust the seasonings.
- Reheat over medium heat.
- Garnish with cilantro & nutmeg.
Nutrition Facts : Calories 165.6, Fat 2, SaturatedFat 0.6, Sodium 1349.4, Carbohydrate 33, Fiber 4.6, Sugar 15.8, Protein 8
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