Cream Of Zucchini Soup Crema De Calabacitas Food

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CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

Make and share this Cream of Zucchini Soup recipe from Food.com.

Provided by breezermom

Categories     Onions

Time 40m

Yield 7 1/2 Cups

Number Of Ingredients 9

2 medium onions, chopped
2 tablespoons butter, melted
6 medium zucchini, sliced (1 1/2 lbs)
3 cups chicken broth
1/2 cup half and half cream
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 pinch ground red pepper
shredded cheddar cheese (to garnish)

Steps:

  • Saute onion in butter in a large saucepan until tender. Add the zucchini and broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the zucchini is tender.
  • Use an immersion blender to puree the zucchini/onion mix, or place in a blender.
  • Return the pureed mixture to the saucepan. Stir in half and half and seasonings. Cook zucchini mixture over medium heat, stirring constantly, until the mixture is thoroughly heated. Ladle soup into individual soup bowls. Sprinkle evenly with shredded Cheddar cheese.

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

Zucchini Soup recipe allows you to be creative in your cooking; you can add heavy cream if you want, corn kernels for garnish, or diced Mexican fresh cheese. If you find the soup too thick for your taste, just add a little more milk. When I make it, we never have leftovers.

Provided by Mely Martínez

Categories     Soups

Time 30m

Number Of Ingredients 12

4 cups about 1 lb. of chopped zucchini or squash
1 tablespoon butter
1 teaspoon vegetable oil
1/3 cup diced onion
1 large garlic clove (diced)
1-½ tablespoon flour
2 cups of milk
1 cup chicken broth*
Salt and pepper to taste
12 thin slices of French bread
2 tablespoons vegetable oil
2 garlic cloves

Steps:

  • Place chopped zucchini or squash in a skillet, add one cup of water, and cover. Turn heat to medium-high; once it starts boiling, reduce heat to low. Keep cooking until zucchini or squash is tender, but not overcook. It should look firm and still have a bright color. This step will take about 8 minutes total.
  • While the vegetables are cooking, heat butter and oil in a medium-size saucepan over medium heat until butter is melting. Add the onion and garlic and cook until transparent, about 2 minutes.
  • Add flour and stir until flour has a light golden color. Pour milk and chicken broth into the saucepan and stir to dissolve the flour mixture, about one minute.
  • Remove zucchini/squash from skillet and drain any liquid left. Place into a blender with the milk combination. Process until you have a fine mixture.
  • Pour this mixture into the saucepan and turn the heat to medium. Keep cooking, stirring from time to time. Let it simmer on a warm heat setting for about 6-8 minutes until soup starts to thicken. Season with salt and pepper.

Nutrition Facts : ServingSize 1 bowl, Calories 332 kcal, Carbohydrate 37 g, Protein 11 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 19 mg, Sodium 1102 mg, Fiber 2 g, Sugar 10 g

CREMA DE CALABAZINES



Crema de Calabazines image

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

5 medium zucchini
2 potatoes
1 large onion
1 (6 ounce) package Laughing Cow® Light Creamy Swiss wedges
2 tablespoons chicken bouillon powder
salt and pepper to taste

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

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

This is my grandma's recipe, and one of my all-time favorites. It has such a wonderful flavor--which you really can't guess by looking at the deceptively simple list of ingredients. I have enjoyed serving this at summer tea parties, because it's light and savory, a good complement to scones, fruit salad, and perhaps cheese and fresh vegetables. But it's great for any meal.

Provided by TapestryThreads

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 small onion, chopped
1/4 cup butter
4 cups boiling water
4 chicken bouillon cubes
6 medium zucchini, unpeeled and diced
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon dried celery leaves
1/4 teaspoon pepper
1 bay leaf
1 (13 ounce) can evaporated milk or 1 cup milk

Steps:

  • In a small skillet, saute onion in butter.
  • In a large saucepan, combine boiling water with bouillon cubes.
  • Add zucchini, herbs and seasonings, and the sauteed onion, along with the butter. Simmer until zucchini is tender.
  • Remove and discard the bay leaf. (Don't forget this step, because if the bay leaf goes through the blender, it will spoil your soup!).
  • Remove saucepan from stove and puree soup in blender, a few cups at a time. (Don't fill blender more than half full, and keep the lid on at all times. Hot liquid can be dangerous in a blender! Alternatively, you may be able to blend the soup in the pan by using a hand-held stick blender.).
  • Return puree to saucepan and stir in milk. Reheat slightly, but don't boil.

CREAM OF ZUCCHINI SOUP (CREMA DE CALABACITAS)



Cream of Zucchini Soup (Crema De Calabacitas) image

Posted for the Zaar World Tour-Mexico. From "Mexican Cookery" cookbook. This recipe is a tasty way to use up an over abundance of zucchini from the garden.

Provided by Bayhill

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

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)

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.

ENCHILADAS DE CALABACITAS CON SALSA CREMA DE CHILE (ZUCCHINI ENC



Enchiladas De Calabacitas Con Salsa Crema De Chile (Zucchini Enc image

Another for ZWT II. I haven't tried this yet, but I'm always intrigued by veggie enchiladas of any form. Adapted from Mexican Cooking Made Easy.

Provided by Muffin Goddess

Categories     Cheese

Time 50m

Yield 6 enchiladas, 3-6 serving(s)

Number Of Ingredients 12

1/4 cup butter
1 cup milk
1/2 teaspoon salt
1 1/2 cups chicken broth
1/2 cup all-purpose flour
1/2 cup diced green chilis
6 (8 inch) flour tortillas
2 1/2 cups shredded zucchini
2 cups monterey jack cheese, shredded (divided)
1/4 cup chopped onion (optional)
1/2 cup Mexican crema (optional) or 1/2 cup sour cream (optional)
3 sprigs fresh cilantro, chopped (optional)

Steps:

  • CHILE CREAM SAUCE:.
  • Melt butter in a medium saucepan over low heat. Still cooking, add milk, salt and chicken broth. Gradually add flour, stirring until blended. Increase heat to medium. Add chiles. Cook, stirring, until sauce has a creamy texture (about 10 minutes). Makes 3 cups. Set aside to use for topping enchiladas.
  • ZUCCHINI ENCHILADAS:.
  • Preheat oven to 350ºF.
  • Spread 1/2 cup of warm chile cream sauce in the bottom of a 2-quart baking dish and set aside rest of sauce, keeping it warm.
  • In a bowl, mix shredded zucchini and 1 1/2 cups of the cheese. Set aside.
  • Warm tortillas so they are pliable (do this according to package directions, or use whatever method you prefer). One by one, dip warmed tortillas in the pan of remaining sauce and remove immediately (if allowed to sit in the sauce, the tortilla will start to dissolve). Move each dipped tortilla to the baking dish and put 1/6 of the reserved filling mixture in the center of the tortilla. Roll each tortilla and arrange in the baking dish, seam side down. Repeat until all the tortillas and filling are used up. Cover enchiladas with remaining sauce and 1/2 cup cheese. Bake for approximately 20 minutes at 350ºF, or until cheese is melted and sauce is bubbly. Remove from oven and top with chopped onion, crema/sour cream and cilantro, if using.

Nutrition Facts : Calories 935.8, Fat 51.1, SaturatedFat 28.4, Cholesterol 119.1, Sodium 2326.5, Carbohydrate 82.5, Fiber 5.4, Sugar 6.2, Protein 36.6

CREAM OF ZUCCHINI SOUP



Cream of Zucchini Soup image

Make and share this Cream of Zucchini Soup recipe from Food.com.

Provided by weekend cooker

Categories     < 4 Hours

Time 2h10m

Yield 6 soups, 6 serving(s)

Number Of Ingredients 8

1 small onion, very finely chopped
4 cups unpeeled grated zucchini
2 (14 ounce) cans chicken broth
1 teaspoon seasoning salt
1 teaspoon dried dill
1/2 teaspoon white pepper
2 tablespoons butter, melted
1 (8 ounce) carton sour cream

Steps:

  • In a small slow cooker, sprayed with vegetable cooking spray, combine all ingredients except sour cream.
  • Cover and cook on low for 2 hours.
  • Fold in sour cream and continue cooking for 10 minutes, or until soup is hot.

Nutrition Facts : Calories 160.8, Fat 13.2, SaturatedFat 7.9, Cholesterol 27.7, Sodium 502.6, Carbohydrate 6.4, Fiber 1.1, Sugar 2.4, Protein 5.3

CREAMY CALABACITAS



Creamy Calabacitas image

A wonderful Mexican side-dish that I'd never heard of until I moved to Southern Arizona. I created this recipe to mimic what the Mexican-American gals at work have brought in for Potlucks.

Provided by EppiRN

Categories     Corn

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 large onion, sliced thin
4 garlic cloves, minced
2 sweet bell peppers, sliced thin (red, orange or yellow)
2 cups frozen corn kernels
1 (4 ounce) can diced green chilies
1/2 fresh jalapeno pepper, seeded & finely diced (optional)
4 -6 medium squash, quartered lengthwise & thinly sliced (summer squash, zucchini or mexican squash)
3 -4 large tomatoes, chopped (or 28oz can diced tomatoes, undrained)
1 cup water (hold if using canned tomatoes)
1 teaspoon salt (or to taste)
1 teaspoon ground black pepper (or to taste)
1 pinch red pepper flakes
2 cups shredded cheese (Colby-Jack, Mexican mix, Taco mix)

Steps:

  • In large fry pan, heat olive oil. Sauté onion & garlic a few minutes.
  • Add bell peppers, corn, chilies & jalapeno. Cook a few minutes more.
  • Add squash, tomatoes & water. Bring to boil, then turn heat down.
  • Cook until all veggies tender, at least 15 minutes, stirring occasionally.
  • Add a little more water if needed, so slightly soupy.
  • Add salt, pepper and red pepper flakes to taste.
  • Remove from heat. Stir in cheese.
  • Adjust seasonings as needed. Serve with warm tortillas.

Nutrition Facts : Calories 279.7, Fat 14.7, SaturatedFat 6.6, Cholesterol 24.1, Sodium 987.5, Carbohydrate 29.6, Fiber 5.1, Sugar 7.9, Protein 12.4

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