Crema de Calabacín (Zucchini Soup)
By: Kevin & Kayla
Prep/Cook Time: 30-40 Min
It’s an authentic Spanish soup with fresh, summery flavor.
Potatoes (baking / all-purpose)
Corn (canned or cooked/grilled and cut off a cob)
Cream (light / reduced fat)
- Melt butter in the bottom of a large pan and saute the zucchini and chopped/diced onion (med to med-high heat). Add salt & pepper as necessary.
- Peel, chop/cube, and boil the potatoes. Drain when done, saving some of the hot water.
- When the zucchini/onion is done, add most of it to a food processor with some of the cream (we had to do this in two batches due to the size of our food processor). Puree the mixture, slowly adding the cream to reach a soupy consistency. Add olive oil too if desired.
- Add the zucchini/onion puree, potatoes, and corn to a pan on low heat. Add salt and pepper to taste and if necessary, stir in some of the extra potato water to reach a desired consistency.
- Simmer and stir on low heat for at least 10 minutes or until the smell is too good to wait any longer (we tasted it several times).
- Less is more. We kept the seasoning to a minimum – the true flavor of the pureed zucchini and onion is perfect as is.
- We saved some of the sauteed onion to add directly to the soup during the last step to add a bit more texture.
- We tried a few bites with shredded sharp cheddar cheese on top and it was very good.
- We paired ours with a salad of green leaf lettuce and fresh vegetables, washed down with some wine although some sangria blanca would probably be best!