Calabaza Soup With Cinnamon Creme Fraiche ... Recipe

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0 votes | 1523 views
Servings: 6

Ingredients

Cost per serving $1.76 view details

Directions

  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. 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.
  3. Add in 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 till the calabaza has softened and caramelized, about 30 min.
  4. While the calabaza is in the oven, heat 1 Tbsp. 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.
  5. 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.
  6. 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.
  7. This recipe yields 6 servings.
  8. Description: "(Sopa De Calabaza Con Canela Crema Fresca)"

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Nutrition Facts

Amount Per Serving %DV
Serving Size 401g
Recipe makes 6 servings
Calories 459  
Calories from Fat 424 92%
Total Fat 48.05g 60%
Saturated Fat 11.11g 44%
Trans Fat 0.0g  
Cholesterol 32mg 11%
Sodium 516mg 22%
Potassium 322mg 9%
Total Carbs 4.47g 1%
Dietary Fiber 1.8g 6%
Sugars 1.08g 1%
Protein 4.13g 7%
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