Cream of Zucchini Soup (Crema De Calabacitas)

READY IN: 1hr 10mins
Recipe by Bayhill

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.

Top Review by louisekline1

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.

Ingredients Nutrition

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.

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