Crema de Calabazines

I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It’s excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!

Step: 1

Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.

Step: 2

In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you’re using a blender, do this in two batches.)

Step: 3

Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.

Per Serving: 113 calories; protein 7.1g; carbohydrates 16.6g; fat 2.8g; cholesterol 8.4mg; sodium 832.1mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.