Cream of Zucchini Soup (Crema De Calabacitas)

Cream of Zucchini Soup (Crema De Calabacitas)

Time: 1 hrs 10 mins


  • 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)


  • 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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