Home - By Category - Recipe - Soups Page 2 | Mine Page 1

Calabaza Mojo Soup With Toasted Brazil Nuts

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CALABAZA MOJO SOUP WITH TOASTED BRAZIL NUTS
 Categories: Soups, Mine
      Yield: 6 Servings
 
    1/4 c  Olive oil
      1 md Onion(s), finely chopped
      1 md Tomato, peeled
           Seeded, coarsely chopped
      1 sm Garlic clove(s), minced
      1 sm Thai or bird chile or
      1 lg Serrano chile
           Seeded and minced
      3 lb Calabaza squash
           Or buttercup squash
      4 c  Vegetable stock
      2 c  Orange juice
           Salt
      6    Whole Brazil nuts
           Thinly sliced or
    1/4 c  Sliced almonds
 
  Heat 3 Tbsp. olive oil in a large nonreactive saucepan. Add the onion
  and cook over moderately high heat, stirring, until softened, about 5
  min. Add the tomato, garlic, and chile and cook, stirring, for 5 min.
  Add the calabaza, vegetable stock, and orange juice and bring to a
  boil. Reduce the heat to low, add 1 tsp. salt and simmer until the
  calabaza is very soft, about 25 min. Meanwhile, preheat the oven to
  375 F. On a baking sheet, drizzle the sliced Brazil nuts with the
  remaining 1 Tbsp. olive oil. Bake for about 4 min., or until golden.
  Season with salt. Can be prepared to this point and refrigerated for
  1 day. Rewarm before proceeding. Let the nuts stand at room
  temperature. Using a slotted spoon, transfer 1 1/2 cups of the
  vegetable to a food processor or blender and puree until smooth. Stir
  the puree back into the soup and season with salt. Ladle the soup
  into shallow bowls and garnish with the sliced Brazil nuts.
  
  Food and Wine January 1995
 
MMMMM

Display Recipe for Import.