Chaya Cream Soup Mayan Recipes

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.

Steps:

• Pour a few drops of Oil.
• Melt the butter and gradually stir in with the flour (Roux).
• Cook slowly; avoid browning it much.
• Add stock slowly, and keep whisking the mixture.
• Simmer, not boil, and keep whisking until flour flavor is gone.
• Warm soup and add Monter au Beurre or 'cold' butter and cream.
• Season with salt and pepper.
• Garnish with pan-fried chicken breast, mushroom.

Steps:

• Combine chicken, water and bay leaf in large pot and bring to boil over medium-high heat.
• Reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes.
• Remove chicken and set aside until cool enough to handle. Remove and discard bay leaf. When chicken is cool, discard skin and bones. Cut meat into bite size pieces.
• Set aside 1 cup of chicken broth from the pot.
• Add celery, onion, carrot and bouillon cubes to broth in the pot.
• Place over medium-low heat and simmer until vegetables are tender, about 12-15 minutes.
• Reduce heat to low, stir in cream and bring mixture to a gentle simmer.
• Meanwhile, melt butter in small saucepan over low heat. Add flour and whisk constantly 3 minutes.
• Blend in the 1 cup of reserved broth. Increase heat to medium and cook until thickened, stirring constantly.
• Gradually whisk this gravy into the vegetable mixture in the pot and simmer until slightly thickened.
• Add cut up chicken pieces to the soup and stir in the rinsed and well drained sauerkraut. (Chopped sauerkraut is easier to eat with a spoon.).
• Season to taste with salt and white pepper.

Steps:

• Cut spring onions and kohlrabi and sauté it in mixture of olive oil and butter.
• When it gets soft add celery, garlic, salt, pepper and water (1 liter+) and cook 20-30 minutes on easy fire.
• When the vegetable is soft take blender or stick blender to make creamy mixture. Add semolina into soup.
• In the meantime cut pancetta into very thin pieces and fry them until crunchy. Put the pancetta onto a paper towel to soak fat.
• Cook blended soup for 10-15 minutes more. Before serving add heavy cream and parsley. Serve with croutons.

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.