Eggplant And Zucchini Soup Caldo De Calabacitas Y Berengena Food

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.

EGGPLANT AND ZUCCHINI SOUP, CALDO DE CALABACITAS Y BERENGENA

Steps:

• 1. First over medium to high heat. Heat the olive oil and add onions, fresh garlic, eggplant, zucchini, cilantro and diced jalapeno, Saute until onions and jalapenos are limp. Next add wine and deglaze; next add all of the mashed tomatos and their juice into the onion mixture.
• 2. Continue to saute for about five minutes. Now add the seasonings bay leaf, oregano, cumin, garlic powder, black pepper, sea salt mix well and then add chicken or vegetable broth and the diced potatoes. Add the packet of Goya seasoning with achiote. Mix well cover reduce heat to simmer and cook for about 35 minutes or until the potatos are fork tender.
• 3. uncover and check to see if veggies are cooked potatoes should be tender to the touch. Ladle into big bowl sprinkle with Oaxaca cheese or queso fresco. Serve with a thick slice of toasted Frech baguette bread or Italian bread slathered with garlic butter or a little olive oil and garlic. Truly a hearty and delicious comfort soup. Enjoy
• 4. My picture above is missing the cheese topping. my sweet angels (grandchildren) devoured it all. When I went to take a picture of my bowl. I am sure you get the idea. Bon Appetito