Sopa de calabaza con tomatillos y Aceite de Oliva
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Same, but different: Enjoy a squash blossom soup with little tomatoes.
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Tonight I’m craving soup and grilled cheese... and yes it's in my cookbook. #shorts
Get your hands on a copy -
Roasted Tomato Soup, That will Warm Your Heart and Soul! Delicious!
This Roasted Tomato soup is such a comfort delicious meal, that it will warm your heart and soul!
Top quality Dutch oven for bread, whole chicken and stews:
Recipe:
- 3 lbs/1,5 kg cherry tomatoes, you can use big tomatoes, just cut them in half or quarters, and remove the tough part
- 1 big or 2 smaller red onions
- I used 3 small snack peppers, you can use any kind any kind you like
- A whole head of garlic, 8-12 cloves
- 2 sprigs rosemary
- 1,5-2 tablespoons fresh thyme
- Olive oil, a generous amount when roasting the tomatoes
- 1 big or 2 smaller white onion
- 2 tablespoons/30g butter
- 1 tablespoon tomato paste
- 2,75 Cups/660ml vegetable stock, you can use chicken stock too if you want
- 1 tablespoon dried oregano
- Cayenne pepper or chili, according to taste
- 1 teaspoon smoked or sweet paprika
- Half a tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- Half a teaspoon sugar
- A good handful fresh basil leaves
- 0,5 Cup/120ml heavy cream(optional)
- Salt and black pepper
Note: For a smoother, velvety texture, sieve the soup after blending it!
I don`t mind tasting some of the tomato seeds and the skin, but it`s up to you!
In a large tray mix the tomatoes, garlic, peppers, red onion, rosemary and thyme, add generous amount of olive oil, salt and pepper and roast in a preheated oven, fan on 375F/190C until caramelized, about 50-60 minutes. When ready, saute the white onion in the butter in a fairly large pot, add the tomato paste, mix it and add all the roasted tomatoes from the tray. Add the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt and pepper, if needed and the fresh basil. Let it simmer on the stove for 8-10 minutes. After that time, take it off the stove and blend everything together. Take it back to the stove and add the cream, when it starts to simmer, turn it off, it`s ready! Taste it and season with more salt and pepper if needed.
Serve with toast with cheese of your choice, I`ve used mozzarella and cheddar!
Enjoy!
tomatillo salsa canning tutorial (recipe in description )
tomatillo Salsa recipe ( green salsa verde) from the Ball guide to preserving book. this makes 3 pints can vary though
5 1/2 C. chopped tomatillos (about 2 pounds)
1C. chopped green chili peppers
1C. chopped onion
4 cloves minced garlic
2TBSP minced cilantro
2 tsp cumin
1/2 tsp canning salt
1/2 tsp red pepper
1/2 C. vinegar 5% acidity
1/4 C. lime juice.
bring to a boil, reduce to simmer and cook 10 minutes (180 degrees). ladle hot salsa into hot jars to 1/2 head space remove bubbles, clean rim of jar, center lid, and tighten finger tight.
in water bath canner lower rack making sure water covers your jars 1 above the top. bring to a full rolling boil. then set timer for 15 minutes, once finished, remove lid turn off heat and rest 5 minutes before removing jars. after time is finished. remove jars onto a towel and leave sit untouched for 12 hours or over night.
ROASTED TOMATILLO SALSA WITH AVOCADO: Easy and Delicious Recipe for the Best Tomatillo Salsa
This Roasted Tomatillo Salsa With Avocado Recipe is both Easy and Delicious. It's the perfect compliment to your tacos, but is also just great for dipping. So grab some tortilla chips and get ready for it, because once you learn how to make this Tomatillo Salsa, you'll make it again and again.
Roasted Tomatillo Salsa with Avocado
1 lb. tomatillos
1/3 of a large white onion
1 large ripe avocado
1 small bunch of cilantro
2 cloves fresh garlic
1-2 jalapeños or 1 chile serrano (I used one of each in this recipe)
1 tsp. cumin
salt to taste
1/4 cup of water
the juice of 1 lime
Peel and wash tomatillos in water to remove sticky residue left from husks. Remove stem and slice jalapeño/serrano pepper down the middle length-wise, leaving seeds in. Place tomatillos, sliced jalapeño/serrano, onion, and garlic cloves on hot grill and roast until they have charred.on all sides. Transfer roasted ingredients to food processor or blender. Add cilantro, water, cumin, and salt and puree. Add fresh avocado, squeeze in lime juice, and puree once more until all ingredients are well combined into a salsa. Enjoy!
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Marcela Valladolid Makes Butternut Squash Soup | Food Network
Winter squash means SOUP SEASON ???? Marcela roasts her butternut squash for the ULTIMATE caramelized flavor!
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Butternut Squash Soup with Chipotle Cream
RECIPE COURTESY OF MARCELA VALLADOLID
Level: Easy
Total: 1 hr 45 min
Prep: 15 min
Cook: 1 hr 30 min
Yield: 6 servings
Ingredients
3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
Salt and freshly ground black pepper
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
2 teaspoons minced canned chipotle chiles in adobo
Chipotle Cream:
1 teaspoon minced canned chipotle chiles in adobo
1/2 cup sour cream
Salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.
Cook’s Note
Serve this hearty bisque for dinner on a cool autumn night, or pour it into individual shot glasses for a savvy appetizer. A chipotle chile is a smoked, dried jalapeno. They can be found dried, pickled or canned in adobo which is a sauce made with ground chiles, herbs, vinegar and spices. The sauce tends to be more mild than the chipotles themselves and can be used in place of them to reduce the heat in a dish. Dried or canned chipotles are easily found in most supermarkets.
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Marcela Valladolid Makes Butternut Squash Soup | Food Network