Sopa de Apio (Pumpkin, Apio, Potato, Garlic Soup)
from Sheri, 9/23/01:
My MIL taught me to make this....
It's a thick, rib-sticking soup. You won't ever forget the great smell and taste.
Great served alongside roast lamb or cabrito (goat), too.
They call it *Sopa de Apio* (Pumpkin, Apio, Potato, Garlic Soup).
Ingredients:
chicken broth (I've used vegetable broth, too)
olive oil
1 head of fresh garlic-peeled and roughly chopped... (got to be fresh so it'll be sweet-elephant garlic works well,too)
1 large sweet white onion-chopped
2 c peeled and large cubed potatoes
2 c peeled and large cubed calabasa or winter squash (any kind)--I like butter squash.
1 large celeriac bulb or apio--peeled and cubed
(if you can't find either... I've used the bottom 3" or so of a couple of stalks of celery.
You get the hint of that aroma that apio has from it.)
1 cup carrots- chopped into 1" pcs.
1 c unsweetened coconut milk or heavy cream
salt and pepper to taste
oregano--just a sprinkle of dried or about 2 tbsp. fresh chopped finely
opt. 1/2 envelope Sazon seasoning (w/ culantro, achiote, y caribbean oregano)
1/2-1 c Parmesean or Romano or mix of both cheese (best with fresh grated, but other kind works)
Serve with sourdough/french garlic bread, toast or croutons.
In a large soup pot:
Heat the olive oil and add the onion and garlic and oregano.
Saute until onion is soft and translucent.
Add all the chopped veggies and stir around for a few minutes to start the camelization/cooking process.
Add chicken broth + 1" over.
Add other seasonings.
Bring to boil.
Turn down heat.
Cover and simmer until all the veggies are very soft (usually about 40 mins. to an hour).
Take a potato masher and break up any large pieces of veggies.
(Some run the mix thru a blender, food mill or processor. I like mine more rustic with bits of the veggies still in it)
Turn off the heat.
Add the coconut milk or heavy cream--stir.
Add the Parmesean/Romano...saving a bit to sprinkle on top--stir.
Serve immediately.