Cream of Zucchini Soup (Crema De Calabacitas) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Mexican Cookery cookbook. This recipe is a tasty way to use up an over abundance of zucchini from the garden. Ingredients:
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) |
Directions:
1. 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.
2. Place zucchini, 1 cup cooking liquid and 2 Tablespoons cilantro in a blender; process until pureed.
3. 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.
4. Serve at once or chill and serve cold. Garnish each serving with a few whole cilantro leaves.
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