CALABAZA SOUP
2 tbsp. unsalted butter
1 large sweet onion, minced
3 scallions, trimmed and minced
1 3-pound calabaza, peeled, cleaned and chopped into 1 inch cubes
2 carrots, peeled, coarsely chopped
8 cups of homemade or low-sodium canned chicken broth
Salt and freshly ground black pepper
A pinch of cayenne pepper
1 sprig thyme
2 sprigs of parsley
1 bay leaf tied together
2 mangoes, peeled, seeded and coarsely chopped
Juice of 1 lime
Sour cream or plain yogurt for garnish
Chopped parsley for garnish
Melt butter in a large saucepan over medium heat. Add onion and scallions and saute, stirring until the onion mixture is soft and golden; about 5 minutes.
Add calabaza, carrots, chicken broth, salt and pepper to taste, and a pinch of cayenne pepper. Add thyme, parsley and bay leaf to saucepan. Bring to a boil, then reduce heat, cover, and simmer until vegetables are tender, about 40 minutes. Remove the thyme, parsley, and bay leaf. Pour the soup through a strainer, and transfer the solids to the food processor bowl. Add the mangoes and 1 cup of the cooking liquid and process until smooth. Return purée to the pot and add remaining broth. Stir to combine and bring soup to a boil. Season with lime juice. To serve, top with sour cream or yogurt and garnish with chopped parsley.
Makes 6-8 servings.
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