I never realized how much I missed soups, and my mom’s food, until I went back to Mexico during the holidays. I am kind of lazy when it comes to making soups, especially when it involves a lot of boiling, blending and waiting.
But, this recipe is the simplest version of a zucchini (calabacita as we called it in Mexico) soup deliciously mixed with poblano pepper for a hint of spiciness and hotness, yum! You can prepare it with or without milk, or 50/50 milk and chicken stock, or vegetable stock for a vegetarian version. As you see, it’s so versatile!
And the best part: it reminds me home! Enjoy.
Yields: 6 portions
Preparation Time: 15 min
Cooking Time: 15 min
- 4 big zucchinis or 5 medium sized, roughly chopped
- 1 poblano pepper, roasted and without skin and seeds
- 4 cups of water
- 1 cube of chicken stock/vegetable stock
- 1 can of evaporated milk or 1 cup of regular milk (the one you like the most)
- pepper to taste
- Put the water into a big saucepan, overhigh heat, and add the zucchinis and a pinch of salt. Bring to a boil and reduce to medium heat. Cook until the zucchinis are cooked but still al dente.
- Cut the poblano pepper into strips. Putthe zucchinis and the poblano strips into a blender, along with some of the cooking water and process until very smooth. You can also blend everything together into the saucepan with an inmersion blender.
- Put everything back into the saucepan and disolve the chicken/vegetable stock. Add the milk (regular or evaporated) and bring to a boil again. Let it simmer for 5 minutes. Add pepper to taste.
- You can put some corn kernels or tortilla strips to add some crunchiness. Serve hot. Enjoy!