Mayan Chaya Cream Soup Recipes

Steps:

• Dissolve the bouillon in the hot water.
• Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.
• Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

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:

• Saute bacon in heavy pot.
• Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes.
• Add tomatoes, beef broth, barley, and rice; simmer 2 hours.
• Blend in white sauce, vinegar, garlic, caraway seed, salt, worcestershire, and thyme.
• Simmer about 15 minutes.
• Adjust seasonings if necessary.
• Garnish with sour cream and serve.

Steps:

• Saute green peppers and onions in margarine.
• Add cream cheese and stir until melted. Add Velveeta, milk and corn.
• Heat until melted, stirring occasionally.
• Garnish with thin strips of red pepper and cilantro.