Calabaza Soup - {Sopa De Calabaza}

Recipe Ingredients

		Olive oil - for drizzling, plus
1/4 cup	59ml	Olive oil
2 lbs	908g / 32oz	Calabaza - peeled, and
		Cut in large pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
2		White onions - large diced
1		Green pepper - large diced
1		Red pepper - large diced
2		Garlic cloves - crushed
6		Plum tomatoes - quartered
2 cups	474ml	White wine
2		Chicken stock
2		Heavy cream - plus
1 cup	237ml	Heavy cream - whipped with
1 teaspoon	5ml	Vanilla - for garnish
1/2		Thyme - (abt 12 sprigs) - leaves picked

Recipe Instructions

Preheat oven to 350 degrees.

Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.

In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.

Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.

This recipe yields 8 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B71) - from the TV FOOD NETWORK

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