Harmony Clean Flat Responsive WordPress Blog Theme


9:49 AM Unknown 0 Comments Category : , , ,

November 22, 2017
My husband Luis has become a wizard in the kitchen. With no formal training, he's a home cook who isn't afraid to experiment. He's curious, creative and playful by nature and cooking has become the perfect outlet for him. 

Almost nightly, he brings the world to our table with his culinary explorations and we dive in head first, excited to taste whatever yummy creations he's whipped up.

Two nights ago, he brought the tropics to us in the form of Calabaza soup. It was new to him and us, but as our friend Melissa ate a spoonful she declared that it had to have a million calories. It was too good. 

True, it's decadent in flavor, he explained, but it's actually super easy on the scale.  

Calabaza is a winter squash typically grown in the West Indies and roughly four pounds of it gives this soup its body. The leeks, carrots, zucchini and light pour of milk pump up the richness and a set of poached eggs with fresh cracked pepper and a drizzle of olive oil make the dish. 

Luis found the Calabaza below at Lucky's Market in Savannah and I was mesmerized by the marbled beauty.

I also love the purity and simplicity of the other ingredients.

Here's how to make Calabaza Soup:
Yield: About 10-12 meal-sized servings

1 onion, chopped into small cubes
2 leeks, sliced into 1-inch rings
1 zucchini, chopped into small cubes
5 lb. Calabaza, skin and seeds removed, flesh chopped into small cubes
3 large carrots
1 cup of milk
2 cups of water
1/4 cup extra virgin olive oil, plus extra for drizzling 
*Luis prefers cold-pressed olive oil for nutrient-packed benefits and flavor
Salt and pepper to taste

Add the olive oil to a large pan on medium low heat and toss in the leeks and onions. Stay with them and stir frequently for about 6-8 minutes. The vegetables will start to soften and juice from the leeks will begin to pour out.

Add the Calabaza and carrots and let all come to a simmer. Add the zucchini, salt and water and let simmer another 10 minutes or until fork-tender. Add the milk and blend all together. 

Pour soup into a large, deep bowl (Luis used our Crock-Pot) and blend the soup lightly with a hand mixer. I 'm not a fan of baby-food texture so he left it chunky.

Poach eggs (you can buy adorable and highly functional PoachPod Egg Poachers here), and nest into the soup. Drizzle olive oil over eggs, top with a grind of fresh cracked pepper and the Calabaza soup is an irresistible eat!

Happy Thanksgiving everyone!