Crema de calabaza y parmesano

Hello everybody, it's Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, Crema de calabaza y parmesano. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Crema de calabaza y parmesano is one of the most favored of current trending foods in the world. It's simple, it's fast, it tastes delicious. It's enjoyed by millions daily. Crema de calabaza y parmesano is something which I've loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Crema de calabaza y parmesano, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crema de calabaza y parmesano delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crema de calabaza y parmesano is 7 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crema de calabaza y parmesano estimated approx 30 minutos.

To get started with this recipe, we have to first prepare a few components. You can cook Crema de calabaza y parmesano using 5 ingredients and 5 steps. Here is how you can achieve that.

Es una deliciosa crema para comer sola o acompañada

Ingredients and spices that need to be Take to make Crema de calabaza y parmesano:

1. 600g calabaza madura, pelada y sin semillas
2. 40g queso parmesano
3. 50 g mantequilla sin sal
4. Aprox. 1/2 l. de caldo de verduras o de pollo
5. Sal y pimienta

Instructions to make to make Crema de calabaza y parmesano

1. Cortar la calabaza en dados de 2 cm.
2. Calentamos una sartén grande o una olla y derretimos la mantequilla. Añadimos la calabaza en dados a la mantequilla derretida con una pequeña cantidad de sal y una pizca de pimienta negra fresca. Colocamos la tapa de la olla o sartén, para que la calabaza ‘sude’. Revolvemos de vez en cuando, no dejando que la calabaza se oscurezca.
3. En aproximadamente 5 minutos la calabaza comenzará a ponerse transparente. Tan pronto como la calabaza comienza a coger color agregamos el caldo de pollo hasta cubrir (o un poco más si queremos la crema menos espesa), llevamos a ebullición, reducimos el fuego a fuego lento y cocinamos el caldo durante 20 minutos.
4. Cogemos un trozo de queso parmesano que sea poco apetitoso para comer, y eliminando la capa exterior, cortamos el queso en trozos pequeños. Añadimos el queso parmesano a la sopa y cocinamos otros 10 minutos.
5. Dejamos enfriar y lo pasamos por la batidora o Thermomix, hasta que nos quede una textura cremosa y sedosa. Si está muy espesa, la podemos hacer un poco más líquida añadiéndole un poco más de caldo o de agua. Lo pasamos por un colador, la probamos y la ajustamos de sal si fuera necesario.

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