CALABAZA SOUP: SOPA DE CALABAZA
Provided by Food Network
Time 1h20m
Yield 8 servings
Number Of Ingredients 12
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.
SOPA DE CALABAZA
La sopa de calabaza es una de las recetas más predilectas de la temporada de otoño. A todos en tu familia les encantará esta deliciosa receta.
Provided by My Food and Family
Categories Casa
Time 55m
Yield 7 porciones de 1 taza cada una
Number Of Ingredients 7
Steps:
- Calienta el aceite en una cacerola pesada de tamaño grande a fuego medio. Agrega la cebolla y el ajo; cocínalos, mientras los revuelves, durante 4 minutos o hasta que estén tiernos.
- Agrega la calabaza y el caldo. Haz que hierva. Reduce el fuego a bajo; cocina estos ingredientes durante 40 minutos.
- Vierte la sopa por tandas dentro del vaso de la licuadora; pon la tapa. Bátela hasta obtener una consistencia homogénea. A cucharones, coloca la sopa dentro de 7 tazones individuales. Completa cada una de las porciones con la crema agria y el tocino desmenuzado. Acompáñala con galletas RITZ Crackers, si así lo deseas.
Nutrition Facts : Calories 210, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CALABAZA, CORN, AND COCONUT SOUP
Steps:
- Make soup:
- Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
- Prepare corn relish while soup simmers:
- Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
- Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
- Finish soup:
- Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
- Divide soup among bowls and gently stir 1/4 cup corn relish into each.
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