Mayan Chaya Cream Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
YIELD: 1 Batch
UNITS: US

INGREDIENTS

Nutrition
  • 20
    leaves , chaya (tender, washed)
  • 2
    cups milk (whole make it nice and rich)
  • 4
    leaves basil
  • 1
    garlic clove, crushed
  • 1
    small onion, diced
  • 1
    cup vegetable bouillon (chicken OK)
  • salt, to your taste
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DIRECTIONS

  • 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.
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