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Zucchini and Onion Soup |
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Serves: 4
Print this Recipe
(Sopa de Calabacitas)
Category: Puréed Soups
Make use of a bumper crop of zucchini by adding this typical Mexican soup to your recipe file. Use small to medium zucchini for the soup, since they are mild, sweet, and have fewer seeds than overgrown squash. The soup can be served hot or cold.
2 tablespoons unsalted butter
1 medium white onion, chopped
1 1/4 pounds (about 6 small) zucchini, sliced
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
1 cup water
4 green onions, including 2 inches of the green, chopped
1/2 cup chicken broth, canned or homemade
1/2 cup cream
2 tablespoons chopped fresh cilantro
1. In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until softened, 3 to 4 minutes. Add the zucchini, salt, pepper, and water. Cover, and cook over medium heat until the zucchini are very soft, 12 to 15 minutes. Add the green onions, broth, and cream. Cook, uncovered, 5 minutes.
2. Transfer soup to a blender or food processor and purée until smooth. Return to the pan--if serving hot--and reheat over medium heat, stirring frequently, until steaming hot, 3 to 4 minutes. If serving cold, chill in the refrigerator at least 2 hours before serving. Garnish with cilantro.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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