Sopa De Calabacin Y Guajolote Zucchini And Turkey Soup Recipes

SOPA DE CALABACIN Y GUAJOLOTE (ZUCCHINI AND TURKEY SOUP)

Steps:

• Slice the zucchini and chop the onion.
• Cook the zucchini in boiling salted water until tender, about 15 minutes. Drain.
• Put the cooked zucchini, onion, and 1/2 cup of broth in a blender and puree until smooth.
• In a large soup pot, add the puree to the remaining stock. Blend the corn flour in a little water and add to the soup mix. Add salt and cook over a low heat for about 40 minutes.
• Just before serving, stir in the cream until well blended.

CREMA DE CALABAZINES

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.

SOPA DE FLOR DE CALABAZA -- MEXICAN SQUASH BLOSSOM SOUP

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.

CREAM OF ZUCCHINI SOUP (CREMA DE CALABACITAS)

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.

CALABAZA SOUP: SOPA DE CALABAZA

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.