Cream of Zucchini Soup (Crema De Calabacitas)

Bayhill's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 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)

Directions:

1. 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.
2. Place zucchini, 1 cup cooking liquid and 2 Tablespoons cilantro in a blender; process until pureed.
3. 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.
4. Serve at once or chill and serve cold. Garnish each serving with a few whole cilantro leaves.

Reviews

[JackieOhNo!]

I made this exactly as posted, and the end result was a mildly flavored cream soup. I definitely agree that this would make a wonderful base for a heartier soup or chowder by the addition of some chunky vegetables and meat. It is also would make a nice side cup of soup to a grilled cheese or other type of sandwich, but is not very filling on its own. It's a great way to use up your zucchini bounty in a new and different way. Made for ZWT 8.

[Starrynews]

This is such a nice and easy soup, a great way to use up summer's bounty of zucchini. I used fat free evaporated milk and low sodium chicken broth, and added some pepper rather than salt at the end. The soup was mildly flavored, so it paired beautifully with the fiery Jalapeno Popper Grilled Cheese Sandwich for a lovely supper. Next time I think I will add a bit of garlic with the onion. Thanks for sharing! ZWT8

[Chef #251502]

I just made the soup and used some chicken base in place of the chicken broth. Used an immersion blender instead of a regular one to blend the soup. Added about 1 tbl. of minced garlic and the flavors blended nicely.