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Calabaza Soup With Cinnamon Creme Fraiche Recipe - Cooking Index

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Calabaza Soup With Cinnamon Creme Fraiche

Courses: Soup
Serves: 6 people

Recipe Ingredients

1 teaspoon 5mlGround cumin
1 teaspoon 5mlGround coriander
1 teaspoon 5mlGround chile de arbol
1/2 teaspoon 2.5mlGround clove
2 teaspoons 10mlGround panela or piloncillo
  = (if not available, use brown sugar)
1 cup 237mlExtra-virgin olive oil - plus
1 tablespoon 15mlExtra-virgin olive oil
1 lb 454g / 16ozCalabaza - peeled, and
  Diced into 1" pieces
1   White onion - cut small dice
1 tablespoon 15mlMinced garlic
2   Chicken stock
1 cup 237mlHeavy cream
1/4 cup 59mlCreme fraiche or sour cream
1 teaspoon 5mlGround canela (Mexican cinnamon)

Recipe Instructions

Preheat oven to 400 degrees.

In a small saute pan toast the cumin, coriander, chile, and clove for 3 minutes over medium heat. When the spices have begun to release their aroma, add them to a large mixing bowl with the panela and olive oil, mix well with a whisk to break up any clumps of spices.

Add the diced and peeled calabaza and mix well to coat. Pour the calabaza onto a large sheet tray and place in the oven to roast until the calabaza has softened and caramelized, about 30 minutes.

While the calabaza is in the oven, heat 1 tablespoon of olive oil in a large saucepan, when the oil begins to smoke add the onion and garlic and saute for around 5 minutes.

When the onion has become translucent add the calabaza and chicken stock and cook at a gentle simmer for 15 minutes, puree the mixture with a hand held blender, add the heavy cream, and simmer for another 5 minutes, season with salt and pepper and reserve in a warm place.

In a small bowl combine the creme fraiche and canela and mix well. To serve, ladle the soup into a large bowl and finish with a dollop of the canela-creme fraiche.

This recipe yields 6 servings.


"{Sopa De Calabaza Con Canela Crema Fresca}"

MELTING POT with Aaron Sanchez - (Show # MP-1C19) - from the TV FOOD NETWORK


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