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    You are in: Home / Mexican / Cream of Zucchini Soup (Crema De Calabacitas) Recipe
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    Cream of Zucchini Soup (Crema De Calabacitas)

    Cream of Zucchini Soup (Crema De Calabacitas). Photo by Starrynews

    1/3 Photos of Cream of Zucchini Soup (Crema De Calabacitas)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on August 20, 2009

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2014

      15

      This soup is bland. I couldn't even bring myself to put an exclamation point behind the word "bland," that's how bland it is. I followed the recipe to the letter and am in the process of trying to save it. I've added kosher salt, habanero seasoning, chili powder, celery salt...nothing. I had some chicken breast that I had marinated in olive oil and lemon juice, chopped it up and threw it in. Waa waa. I just added a bag of corn and may chop up a pepper and add it. It's one potato away from turning into a chowder. It will turn out fine eventually; maybe the problem is that I was expecting flavor from zucchini and was enthused about the ingredients.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2012

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Cream of Zucchini Soup (Crema De Calabacitas)

    Serving Size: 1 (482 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 226.4
     
    Calories from Fat 123
    54%
    Total Fat 13.7 g
    21%
    Saturated Fat 8.1 g
    40%
    Cholesterol 41.9 mg
    13%
    Sodium 354.7 mg
    14%
    Total Carbohydrate 17.5 g
    5%
    Dietary Fiber 2.1 g
    8%
    Sugars 5.3 g
    21%
    Protein 10.2 g
    20%

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