Calabaza R

Calabaza Mojo Soup w/ Toasted Brazil Nut Chips

Serves 6

1/4 cup olive oil

1 onion, diced

1 tomato, peeled, seeded, & chopped

1/2 teaspoon chopped garlic

1 small habanero pepper, seeded & chopped

2 pounds calabaza, peeled and cut into 1/2 inch cubes

2 cups orange juice

3 cups vegetable stock

2 teaspoons of kosher salt

1/2 cup shelled Brazil nuts

In a large pot over medium heat, warm 3 tablespoons of the olive oil. Add the onion and cook until translucent, about 5 minutes. Add the tomato, garlic, and chile, and cook for 5 minutes. Add the calabaza, orange juice, and stock, and bring to a boil. Lower heat and simmer for approximately 25 to 30 minutes, stirring frequently, until the calabaza is very soft, thickening the soup. Season with 1 1/2 teaspoons of salt.

Meanwhile, to prepare the chips, preheat the oven to 350 degrees. In a small pot, cover the nuts with water and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat and drain. With a sharp paring knife, cut or shave the nuts lengthwise into very thin chips. On a baking sheet, lay the chips in a single layer, drizzle them with the remaining tablespoon of olive oil, and sprinkle with the remaining 1/2 teaspoon of salt. Bake for approximately 4 minutes, until chips are golden brown. Remove from oven. Serve immediately as a garnish to the soup.