Mayan Chaya Cream Soup Recipes

MAYAN CHAYA CREAM SOUP

Steps:

• Place Chaya leaves, chopped onions and crushed garlic in a pot with the bouillon and cook for two minutes or until leaves are blanched (use mid-heat).
• Add milk and let it cool.
• Use a stick blender mix to a smooth velvety texture the remaining ingredients,
• Cook another five to ten minutes or until mixture gets really hot but does not boil.
• Serve hot.
• Add the final touch by placing the unsweetened cream in a small bag; cutting the bag's bottom tip, you can create a lovely design atop your served soup bowls.
• For a zesty taste, sprinkle a bit of crush dried red chili as well.
• Or add a dab of sour cream.

CREAM OF CHAYOTE SOUP

Steps:

• In a large soup pot over low heat, fry the bacon until almost all the fat is rendered, or melt the butter. Raise the heat to medium, add the onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the stock or water, bay leaves and potato and simmer until the potato slices are soft, about 20 minutes
• When the potato slices are soft, remove and discard the bay leaves and bacon. Add the chayotes and bring to a boil. Return the heat to medium and simmer, uncovered, until the chayotes are soft, about 15 minutes. Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender until smooth. As each batch is pureed, pour the puree through a sieve placed over a bowl, pressing with the back of a spoon to extract all the juices. Pour the puree back into the pot, add the cream or half-and-half and bring just to a boil. Taste and adjust the seasonings.
• Remove from the heat and ladle into warmed bowls. Slip a few lime slices into each bowl and serve hot.

CHEESY MAYAN MAIZE SOUP

Steps:

• Saute green peppers and onions in margarine.
• Add cream cheese and stir until melted. Add Velveeta, milk and corn.
• Heat until melted, stirring occasionally.
• Garnish with thin strips of red pepper and cilantro.

CHAYA CREAM SOUP (MAYAN)

Steps:

• Place chaya leaves, chopped onions and crushed garlic in a pot with the vegetable bouillon and cook for two minutes or until leaves are blanched (use mid-heat); add milk and let it cool. In a blender mix to a smooth velvety texture the remaining ingredients, return mix to pot and cook another five to ten minutes or until mixture gets really hot but does not boil. Serve hot. Add the final touch by placing the unsweetened cream in a small bag; cutting the bag's bottom tip, you can create a lovely design atop your served soup bowls. For a zesty taste, sprinkle a bit of crush dried red chili as well.