Calabaza Soup With Cinnamon Creme Fraiche ... Recipe

  1. Preheat oven to 400 degrees.
  2. In a small saute/fry pan toast the cumin, coriander, chile, and clove for 3 min over medium heat.
  3. When the spices have begun to release their aroma, add in them to a large mixing bowl with the panela and extra virgin olive oil, mix well with a whisk to break up any clumps of spices.
  4. Add in the diced and peeled calabaza and mix well to coat.
  5. Pour the calabaza onto a large sheet tray and place in the oven to roast till the calabaza has softened and caramelized, about 30 min.
  6. While the calabaza is in the oven, heat 1 Tbsp.
  7. of extra virgin olive oil in a large saucepan, when the oil begins to smoke add in the onion and garlic and saute/fry for around 5 min.
  8. When the onion has become translucent/soft add in the calabaza and chicken stock and cook at a gentle simmer for 15 min, puree the mix with a hand held blender, add in the heavy cream, and simmer for another 5 min, season with salt and pepper and reserve in a hot place.
  9. In a small bowl combine the creme fraiche and canela and mix well.
  10. To serve, ladle the soup into a large bowl and finish with a dollop of the canela-creme fraiche.
  11. This recipe yields 6 servings.
  12. Description: "(Sopa De Calabaza Con Canela Crema Fresca)"

cumin, coriander, arbol, clove, panela, extravirgin extra virgin olive oil plus, extravirgin extra virgin olive oil, calabaza, white onion, garlic, chicken, heavy cream, creme fraiche, cinnamon

Taken from cookeatshare.com/recipes/calabaza-soup-with-cinnamon-creme-fraiche-97736 (may not work)

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