Sopa De Calabacin Y Guajolote (Zucchini and Turkey Soup) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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. Ingredients:
1 lb zucchini |
1 onion |
6 cups turkey stock |
2 teaspoons cornflour |
1 teaspoon salt |
1/2 cup light cream |
Directions:
1. Slice the zucchini and chop the onion.
2. Cook the zucchini in boiling salted water until tender, about 15 minutes. Drain.
3. Put the cooked zucchini, onion, and 1/2 cup of broth in a blender and puree until smooth.
4. 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.
5. Just before serving, stir in the cream until well blended.
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