Zucchini Soup / Sopa de Calabaza

Ingredients

10 medium-sized zucchini
3 oz. of butter
1 oz. rice flour
2 egg yolks
1/2 cup cream
2 quarts vegetable broth
1 onion
Soup crakers
Salt and pepper to taste

Method

Wash the zucchini well and cut off both ends and chop in small pieces. Peel, but put the peelings aside for later use.

Cook the zucchini peel in one quart of broth with the onion and salt. Once cooked, blend, then mix with the remaining broth and strain. Add the zucchini and boil. Melt the butter and add the rice flour. Before it browns, add the zucchini broth gradually and season with salt and pepper. When thick, remove from the heat.

Serve with a handful of crackers.1

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Ingredientes

10 calabacines de tamaño mediano
3 oz de mantequilla
1 oz harina de arroz
2 yemas de huevo
1 / 2 taza de crema
2 litros de caldo de verduras
1 cebolla
Sopa de crakers
Sal y pimienta al gusto

Método

Lavar el calabacín bien y cortar los dos extremos y cortar en trozos pequeños. Pelar, pero poner las cáscaras a un lado para su uso posterior.

Cocine la cáscara de calabacín en un litro de caldo con la cebolla y la sal. Una vez cocidos, se liquan, a continuación, mezclar con el resto del caldo y se cuelan. Añadir el calabacín y dejar hervir. Derretir la mantequilla y agregar la harina de arroz. Antes de que dore, añadir el caldo de calabacitas y se sazona con sal y pimienta. Cuando espesa, retirar del fuego.

Servir con un puñado de galletas.1

1. Fernandez, Adela “La tradicional cocina mexicana y sus mejores recetas”, Ed. Panorama 25 Edition, Mexico, 2005. Pp. 130-131

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