My MIL taught me to make this....
It's a thick, rib-sticking soup. You won't ever forget the great smell and taste. Great served alongside roast lamb or cabrito (goat), too. They call it *Sopa de Apio* (Pumpkin, Apio, Potato, Garlic Soup).
chicken broth (I've used vegetable broth, too)
olive oil
1 head of fresh garlic-peeled and roughly chopped
(got to be fresh so it'll be sweet-elephant garlic works well,too)
1 large sweet white onion-chopped
2 cups peeled and large cubed potatoes
2 cups peeled and large cubed calabasa or winter squash (any kind)--I like butter squash.
1 large celeriac bulb or apio--peeled and cubed
(if you can't find either, I've used the bottom 3" or so of a couple of stalks of celery.
You get the hint of that aroma that apio has from it.)
1 cup carrots- chopped into 1" pieces.
1 cup unsweetened coconut milk or heavy cream
salt and pepper to taste
oregano--just a sprinkle of dried or about 2 tbsp. fresh chopped finely
opt. 1/2 envelope Sazon seasoning (w/ culantro, achiote, y caribbean oregano)
1/2-1 cup Parmesan or Romano or mix of both cheese (best with fresh grated, but other kind works)
In a large soup pot:
- Heat the olive oil and add the onion and garlic and oregano. Sauté until onion is soft and translucent.
- Add all the chopped veggies and stir around for a few minutes to start the camelization/cooking process.
- Add chicken broth + 1" over.
- Add other seasonings.
- Bring to boil.
- Turn down heat.
- Cover and simmer until all the veggies are very soft (usually about 40 minutes to an hour).
- Take a potato masher and break up any large pieces of veggies.
- (Some run the mix thru a blender, food mill or processor. I like mine more rustic with bits of the veggies still in it)
- Turn off the heat.
- Add the coconut milk or heavy cream--stir.
- Add the Parmesan/Romano...saving a bit to sprinkle on top--stir.
Serve immediately.
Sheri
(9/23/01)
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