Sunday, February 19, 2017

Calabacita Soup


One of my favorite Mexican dishes to make in the summer is calabacitas when the vegetables are fresh.  This soup works great in the winter with my frozen vegetables and still packs a powerful flavor punch.

Epazote will give your dish a very authentic taste, but you dont have to have it.  Epazote is actually stink weed.  It has a lot of flavor, but you cant add too much.  You can find it in any Mexican Market or order is online.

Calabacita Soup

2 quarts chicken broth
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
4 medium zucchinis
1 teaspoon epazote
2 cloves garlic minced
1/4 cup roasted pablano peppers (canned chilis work too)
2 cups corn
s and p

Saute onions and zucchini in oilve oil and butter and cook until onions are transluscent.  Add garlic, cook one minute more.  Add remainder of ingredients except corn. Simmer gently for 20 minutes. Add corn, cook a few minutes more.  Serve.  Add a dollop of sour cream if you like.  I was going light here.

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