INGREDIENTS

1 – 370mL Angel All-Purpose Creamer
2 tbsp cooking oil
1/4 cup chopped onion
2 tsp chopped garlic
1/4 cup chopped celery stalks
1 kilo kalabasa – peelsed, deseeded and sliced thinly
2 tbsp all-purpose flour
3 cups chicken broth
1 tsp salt
1/8 tsp white pepper
2 tbsp chopped parsley for garnish

 

PROCEDURE

1. Heat cooking oil in a large pot.
2. Sauté onion, garlic and celery until soft and aromatic.
3. Stir in kalabasa and flour, then cover and cook over low heat for about 3 to 5 minutes.
4. Pour in chicken broth then cook for another 10 minutes until kalabasa is tender.
5. Remove from heat then cool for about 5 minutes.
6. Pour soup in a blender or food processor and puree until smooth.