Best 3 Sopa De Calabacin Y Guajolote Zucchini And Turkey Soup Recipes
Savor the delectable flavors of Mexican cuisine with this collection of authentic recipes. Embark on a culinary journey to discover the secrets of preparing Sopa de Calabaza y Guajolote (Zucchini and Turkey Soup), a traditional dish that combines the goodness of fresh zucchini, succulent turkey, and an array of aromatic spices. Learn how to craft this hearty and comforting soup, perfect for a wholesome family meal or a cozy dinner party. Explore additional recipes for tantalizing Mexican dishes, including Enchiladas Verdes con Pollo (Green Enchiladas with Chicken), Tacos de Carnitas (Braised Pork Tacos), and Arroz con Pollo (Chicken and Rice). Each recipe is carefully curated to provide a delightful blend of flavors and textures, capturing the essence of Mexican culinary heritage.
Check out the recipes below so you can choose the best recipe for yourself!
SOPA DE CALABACIN Y GUAJOLOTE (ZUCCHINI AND TURKEY SOUP)
When my mom and I were cleaning out one of her kitchen cabinets, we found a box of recipes that she had clipped from newspapers and magazines. This one came from an article in the Houston Post (no longer in circulation), October 1989. The article was about traditional Mexican soup dishes and contained several wonderful and authentic recipes. Great for using turkey stock made from Thanksgiving leftovers, but I'm sure it would work with chicken stock too.
Provided by loof751
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Slice the zucchini and chop the onion.
- Cook the zucchini in boiling salted water until tender, about 15 minutes. Drain.
- Put the cooked zucchini, onion, and 1/2 cup of broth in a blender and puree until smooth.
- In a large soup pot, add the puree to the remaining stock. Blend the corn flour in a little water and add to the soup mix. Add salt and cook over a low heat for about 40 minutes.
- Just before serving, stir in the cream until well blended.
CREAM OF ZUCCHINI SOUP
Zucchini Soup recipe allows you to be creative in your cooking; you can add heavy cream if you want, corn kernels for garnish, or diced Mexican fresh cheese. If you find the soup too thick for your taste, just add a little more milk. When I make it, we never have leftovers.
Provided by Mely Martínez
Categories Soups
Time 30m
Number Of Ingredients 12
Steps:
- Place chopped zucchini or squash in a skillet, add one cup of water, and cover. Turn heat to medium-high; once it starts boiling, reduce heat to low. Keep cooking until zucchini or squash is tender, but not overcook. It should look firm and still have a bright color. This step will take about 8 minutes total.
- While the vegetables are cooking, heat butter and oil in a medium-size saucepan over medium heat until butter is melting. Add the onion and garlic and cook until transparent, about 2 minutes.
- Add flour and stir until flour has a light golden color. Pour milk and chicken broth into the saucepan and stir to dissolve the flour mixture, about one minute.
- Remove zucchini/squash from skillet and drain any liquid left. Place into a blender with the milk combination. Process until you have a fine mixture.
- Pour this mixture into the saucepan and turn the heat to medium. Keep cooking, stirring from time to time. Let it simmer on a warm heat setting for about 6-8 minutes until soup starts to thicken. Season with salt and pepper.
Nutrition Facts : ServingSize 1 bowl, Calories 332 kcal, Carbohydrate 37 g, Protein 11 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 19 mg, Sodium 1102 mg, Fiber 2 g, Sugar 10 g
CREMA DE CALABAZINES
I learned this excellent cream of zucchini soup recipe while living in Spain from a 75-year old woman in Madrid. It's excellent, easy, low-fat, and cheap, as well as a wonderful comfort food. Vary recipe by adding carrots or spinach or other vegetables. Increase potato volume for thicker soup. Garnish with croutons, paprika and chives. Delish!
Provided by Rebecca
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Clean and quarter zucchini and potatoes. Peel and chop onion. In a large pot boil zucchini, potatoes and onion in water (just covering them) until very tender. Drain vegetables, but retain stock.
- In a blender, or with a hand blender, puree the cheese, zucchini, potatoes, onion and bouillon while adding stock, until desired consistency is reached. (If you're using a blender, do this in two batches.)
- Pour mixture back into large pot and bring to a boil. Salt and pepper to taste.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 16.6 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 832.1 mg, Sugar 4.5 g
Tips:
- Use a good quality broth for the soup. A flavorful broth will make a big difference in the overall taste of the soup.
- Do not overcook the vegetables. Overcooked vegetables will become mushy and lose their flavor.
- Add the zucchini and turkey last so that they do not overcook.
- Season the soup to taste. Add salt, pepper, and other spices as desired.
- Garnish the soup with fresh herbs or a dollop of sour cream before serving.
Conclusion:
This zucchini and turkey soup is a delicious and healthy meal that is perfect for a cold winter day. It is easy to prepare and can be made with everyday ingredients. The zucchini and turkey provide a good source of protein and vegetables, while the broth and spices add flavor. This soup is also a good way to use up leftover turkey from a holiday meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
