1 piece of 1 kg abobora,
2 tablets of chicken broth dissolved in 4 cups of boiling water
1/2 cup of finely chopped onion (75 g)
3 tablespoons of green scallion (only the white part) chopped
1/2 cup of milk
1/2 teaspoon of salt
1 pinch of black pepper
For decoration
1/2 cup of whipped cream
2 tablespoons of chopped green scallion,
6 tomato slices
1 piece of 1 kg abobora,
2 tablets of chicken broth dissolved in 4 cups of boiling water
1/2 cup of finely chopped onion (75 g)
3 tablespoons of green scallion (only the white part) chopped
1/2 cup of milk
1/2 teaspoon of salt
1 pinch of black pepper
For decoration
1/2 cup of whipped cream
2 tablespoons of chopped green scallion,
6 tomato slices
Peel the abobora, remove the fibers and seeds, and cut the pulp into small cubes
Place in a medium saucepan, add 1/2 cup of chicken broth, and cook over medium heat, stirring occasionally, until it reaches a puree. Reserve
In a medium saucepan, combine the onion, scallion, 1 1/2 cups of chicken broth, and cook over medium heat, stirring occasionally, until the onion is soft
In a blender, combine the mixture of onion, abobora puree, milk, and remaining chicken broth, and blend until smooth
Season with salt and pepper
Transfer to a large bowl, cover with plastic wrap, and refrigerate for 2 hours
Distribute the soup into 6 shallow bowls and decorate with whipped cream, chopped scallion, and tomato slices
Serve immediately.
