Calabaza Soup With Cinnamon Creme Fraiche Recipe - Cooking Index
Calabaza Soup With Cinnamon Creme Fraiche Recipe - Cooking Index
| 1 teaspoon | 5ml | Ground cumin |
| 1 teaspoon | 5ml | Ground coriander |
| 1 teaspoon | 5ml | Ground chile de arbol |
| 1/2 teaspoon | 2.5ml | Ground clove |
| 2 teaspoons | 10ml | Ground panela or piloncillo |
| = (if not available, use brown sugar) | ||
| 1 cup | 237ml | Extra-virgin olive oil - plus |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 1 lb | 454g / 16oz | Calabaza - peeled, and |
| Diced into 1" pieces | ||
| 1 | White onion - cut small dice | |
| 1 tablespoon | 15ml | Minced garlic |
| 2 | Chicken stock | |
| 1 cup | 237ml | Heavy cream |
| 1/4 cup | 59ml | Creme fraiche or sour cream |
| 1 teaspoon | 5ml | Ground canela (Mexican cinnamon) |
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.
Description:
"{Sopa De Calabaza Con Canela Crema Fresca}"
Source:
MELTING POT with Aaron Sanchez - (Show # MP-1C19) - from the TV FOOD NETWORK
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