Crema de auyama en caldo de pollo / Cream of pumpkin soup in chicken broth

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(Edited)

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CREMA DE AUYAMA EN CALDO DE POLLO by @pelulacro

La auyama o calabaza, es uno de los alimentos naturales que aportan grandes beneficios a la salud por su contenido en nutrientes minerales y vitaminas, muy bajo en valores glucémicos y en grasas. Ideal para las personas que padecen problemas de estreñimiento, gastritis y úlcera gastrointestinal.

La auyama contiene sodio, calcio, magnesio, zinc, hierro y es multivitamínica. Su uso en la cocina es múltiple: en sopas, guisados, cruda, en ensaladas, al horno o sancochada en puré o porciones con otros vegetales o en dulces. Hoy ofrecemos a nuestros amigos de Hive una receta para preparar una rica CREMA elaborada en caldo de pollo, también se puede hacer simplemente con agua y sal, o en caldo de carne de res.


Ingredientes:

  • ½ pollo, más o menos, 500 gramos,
  • ¾ kilo de auyama o calabaza,
  • 1 cebolla blanca mediana,
  • 1 diente de ajo,
  • 1 rama mediana de celery o apio España,
  • 1 rama de cebollín,
  • 1 ají dulce, rojo o amarillo,
  • ½ pimentón rojo o amarillo,
  • 2 cucharadas de crema de leche o queso crema,
  • 2 litros de agua,
  • 1 ramita de cilantro,
  • Aceite vegetal,
  • Sal y pimienta.

Preparación:

Lo primero es preparar el caldo de pollo, preferiblemente pechuga, pero se pueden utilizar el carapacho, las alas y los muslos de un pollo para más sabor distintivo. El pollo cocido se puede utilizar en otra preparación, ya sea una sopa con vegetales o un arroz con pollo. Mientras se prepara el caldo de pollo, debe lavar y pelar la auyama, retirar las semillas y cortarla en trozos pequeños.

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Para la preparación del caldo: colocar el agua en una olla grande e iniciar la cocción a fuego alto; agregar las piezas de pollo sin piel, la cebolla, el ajo, el pimentón, picados. Dejar cocinar por 15 minutos, retirar la espuma cuando empiece el hervor del agua. Al hervir el caldo, agregar una cucharilla de aceite vegetal, las ramas de cebollín y el célery, la sal y, si le gusta, la pimienta en porciones discretas. Dejar la cocción por cinco o seis minutos más y apagar el fuego.

Retire del caldo las presas de pollo y agregue la auyama, previamente cortada en pequeños trozos. Cocine a fuego medio por 10 minutos y al cabo de ese tiempo rectifique la sal. Compruebe si ablandó la auyama. Retire la rama de celery y del cebollín. Coloque en el vaso de la licuadora, los trozos de auyama, y una taza del caldo (puede llevar en el licuado el ají, la cebolla, el ajo y el pimentón). Licúe a baja velocidad la preparación y agregue caldo si observa que está muy espesa; evite igualmente que quede muy floja como una sopa. Algunos cocineros usan el ñame (también sancochado) para espesar la crema de auyama y es recomendable porque éste tubérculo no le roba el sabor a la calabaza, como sucede con el uso de la papa o del apio criollo. Otros utilizan Maizina para espesar, personalmente prefiero lograr la consistencia con la propia auyama para no degradar su color, su rico sabor y sus nutrientes.

Reserve el caldo sobrante para otra preparación o para rendir la crema de auyama; en la misma olla (desocupada), vierta la preparación licuada y a fuego lento remueva la crema con una cuchara o paleta de madera, agregue la crema de leche y remueva la preparación por un minuto, para que la crema de leche se diluya en la auyama; pruebe nuevamente el punto de sal y si desea dar un punto de picor (a su gusto), una pizca de pimienta. Su crema está lista, pero si usó queso crema es posible que observe puntos blancos en la preparación que pueden diluirse licuando nuevamente la crema a velocidad baja. Como ven es un plato económico y con estas proporciones pueden comer hasta cuatro personas; al servir puede agregar unas hojitas de cilantro y unos cubitos de aguacate. Es un plato delicioso. ¡Buen provecho!

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ENGLISH VERSION

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CREAM OF AUYAMA IN CHICKEN BROTH by @pelulacro

The pumpkin is one of the natural foods that provide great health benefits for its content of nutrients, minerals and vitamins, very low in glycemic values and fats. It is ideal for people suffering from constipation, gastritis and gastrointestinal ulcers.

The pumpkin contains sodium, calcium, magnesium, zinc, iron and is multivitaminic. Its use in cooking is multiple: in soups, stews, raw, in salads, baked or boiled in puree or portions with other vegetables or in sweets. Today we offer our friends of Hive a recipe to prepare a rich CREAM made in chicken broth, it can also be made simply with water and salt, or in beef broth.


Ingredients:

  • ½ chicken, more or less, 500 grams,
  • ¾ kilo of pumpkin or squash,
  • 1 medium white onion,
  • 1 clove of garlic,
  • 1 medium branch of celery or celery Spain,
  • 1 branch of chives,
  • 1 sweet red or yellow chili bell pepper,
  • ½ red or yellow bell pepper,
  • 2 tablespoons of milk cream or cream cheese,
  • 2 liters of water,
  • 1 sprig of cilantro,
  • Vegetable oil,
  • Salt and pepper.

Preparation:

The first thing is to prepare the chicken broth, preferably breast, but you can use the carapace, wings and thighs of a chicken for more distinctive flavor. The cooked chicken can be used in another preparation, either a soup with vegetables or rice with chicken. While preparing the chicken broth, you should wash and peel the auyama, remove the seeds and cut it into small pieces.

To prepare the broth: place the water in a large pot and start cooking over high heat; add the skinless chicken pieces, onion, garlic, paprika, chopped. Let it cook for 15 minutes, remove the foam when the water starts to boil. When the broth boils, add a teaspoon of vegetable oil, the chive branches and the celery, the salt and, if you like, the pepper in discrete portions. Let it cook for five or six more minutes and turn off the heat.

Remove the chicken pieces from the broth and add the pumpkin, previously cut into small pieces. Cook over medium heat for 10 minutes and at the end of that time correct the salt. Check if the pumpkin has softened. Remove the celery branch and the chives. Place in the blender glass, the pieces of pumpkin, and a cup of the broth (you can add the chili, onion, garlic and paprika). Blend the preparation at low speed and add broth if you notice that it is too thick; avoid making it too loose like a soup. Some cooks use yam (also parboiled) to thicken the pumpkin cream and it is recommended because this tuber does not steal the flavor of the pumpkin, as it happens with the use of potato or celery. Others use cornstarch to thicken, personally I prefer to achieve the consistency with the pumpkin itself so as not to degrade its color, rich flavor and nutrients.

Reserve the leftover broth for another preparation or to render the pumpkin cream; in the same pot (unoccupied), pour the liquefied preparation and over low heat stir the cream with a wooden spoon or paddle, add the milk cream and stir the preparation for a minute, so that the milk cream is diluted in the pumpkin; try again the salt point and if you want to give a point of spiciness (to your taste), a pinch of pepper. Your cream is ready, but if you used cream cheese you may see white spots in the preparation that can be diluted by blending the cream again at low speed. As you can see it is an economical dish and with these proportions you can eat up to four people; when serving you can add a few leaves of cilantro and some avocado cubes. It is a delicious dish, enjoy!

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  • Traducción realizada con Deepl / Translation made with Deepl
  • Separadores elaborados en Canva / Separators made in Canva
  • 100% contenido original / 100% original content

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Espectacular!!!! Y la verdad que es muy fácil de preparar y para el frío que hace acá en Argentina no me cae nada mal una crema de este tipo. Gracias @pelulacro por compartir la preparación. Abrazos

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GRACIAS @luisacarola por tu valioso comentario, ciertamente es fácil la preparación como también económica; todos los ingredientes se consiguen en mercados y automercados de los paises de nuestro continente y de Europa; se trata de una preparación muy nutritiva y rica en vitaminas y minerales. Excelente alimento no grasoso y muy bajo contenido glucémico. Buen provecho!

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