Chilled Chayote Soup with Cilantro Crema Fresca (Aaron Sanchez) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
3 chayotes, roughly diced |
1 spanish onion, peeled and roughly chopped |
1 leek, white part only, sliced to about 1/2 cup |
1 1/2 cup chicken stock or vegetable stock |
1/2 cup light cream |
1/4 teaspoon toasted ground fennel seed |
2 bunches cilantro |
1/2 cup water |
1/2 cup crema fresca or creme fraiche |
salt and pepper |
Directions:
1. Bring a large saucepan of water to a boil. Add chayote, onion and leek and boil until the chayote is tender, for about 10 minutes. Remove from heat and allow it to cool. In a food processor puree the chayote mixture and add chicken stock, cream, fennel seed, and season, to taste with salt and pepper. Set aside until later.
2. In a food processor puree until smooth the cilantro with 1/2 cup of water. In a bowl mix the cilantro paste with the crema fresca thoroughly and season to taste with salt and pepper.
3. Place chayote soup in a serving bowls and place a dollop of crema fresca on top.
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