Zucchini and Onion Soup
Sopa de CalabacitasMake 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.
Ingredients
Makes 4 servings
- 2 tablespoons unsalted butter
- 1 medium white onion chopped
- 1¼ pounds about 6 small zucchini, sliced
- 1 teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- 1 cup water
- 4 green onions including 2 inches of the green, chopped
- ½ cup chicken broth canned or homemade
- ½ cup cream
- 2 tablespoons chopped fresh cilantro
Instructions
- 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.
- 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.