Wednesday, September 12, 2012

Creamy Kalabasa Soup

Just posted the photo above about an hour ago on my Facebook account.  That's my dinner for tonight: kalabasa (squash) soup, in preparation for my friend's wedding... kidding!  I just don't have the drive to cook and don't have the appetite especially when I'm alone.  Since friends liked the photo and Jen asked me for the recipe, I'd be more than glad to share this simple dish to everyone.  I made this from scratch, meaning no preservatives were used.  Remember to cook with a happy heart and a smile so that your dish will turn out great :)  But a tip when you're not in the mood, just listen to a music of your choice while you cook, and voila!  Trust me.  It works.

Chicken Stock:
3 pcs of Magnolia Soup Pack (these are the cord part..but any chicken neck will do but
             use about 1/2 kg of it)
2-4 cups room temp distilled/purified water (just the right amount to cover chicken bones)
2 stalks of onion leeks OR celery
1 chopped red onion
3 crushed cloves of garlic
1 tsp rock salt
1/2 tsp peppercorns
pinch of dried thyme*

**if you have excess bits of carrots or radish, you may add them too**

  • place all ingredients in a sauce pot and let it simmer under low fire for an hour or so.
  • get rid of impurities (or those foamy stuff of the stock)

Kalabasa Soup:
1/4 kalabasa, sliced thinly for less cooking time
1-3 cups of chicken stock (just enough stock to cover sliced kalabasa)
salt and pepper to taste
1/4 of 250ml cream (room temp)
1 tbsp cold butter

  • place kalabasa on a smaller sauce pot, then pour enough chicken stock that would cover the sliced vegetable.  let it boil until cooked (about 10-15 minutes).
  • if you have a hand blender like this one, then you're in luck.  Just plug it in, dip it right into the sauce pot, then press the button.  You'll have a smooth soup in an instant.  
I got this for free from F&B Magazine back in 2010.  They chose my 'letter' and this was their gift :)
  • But if you don't have this kitchen gadget, might as well use your blender/mixer or food processor then put back the soup mixture into the sauce pot.
  • Add cream (add as much as you want) then let it simmer under low heat.
  • Season with salt and pepper to taste. 
  • Turn off the heat then add cold butter and mix it.
  • Serve warm with slices of bread.

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