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Chilled Chayote Soup with Cilantro Crema Fresca
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
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- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
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
- 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.
- 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.
- Place chayote soup in a serving bowls and place a dollop of crema fresca on top.
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