Name: Chilled Chayote Soup with Cilantro Crema Fresca
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: european
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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Chilled Chayote Soup with Cilantro Crema Fresca

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