Chilled Chayote Soup With Cilantro Crema Fresca Recipes

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CALABAZA SOUP WITH CINNAMON CREME FRAICHE: SOPA DE CALABAZA CON CANELA CREMA FRESCA



Calabaza Soup with Cinnamon Creme Fraiche: Sopa de Calabaza con Canela Crema Fresca image

Provided by Aarón Sánchez

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon minced garlic
2 quarts chicken stock
1 cup heavy cream
1/4 cup creme fraiche or sour cream
1 teaspoon ground canela (Mexican cinnamon)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground chile de arbol
1/2 teaspoon ground clove
2 teaspoons ground panela or piloncillo (if not available, use brown sugar)
1 cup extra-virgin olive oil, plus 1 tablespoon
1 pound calabaza, peeled and diced into 1-inch pieces
1 white onion, cut into small dice

Steps:

  • Preheat oven to 400 degrees F. In a small saute pan toast the cumin, coriander, chile, and clove for 3 minutes over medium heat. When the spices have begun to release their aroma, add them to a large mixing bowl with the panela and olive oil, mix well with a whisk to break up any clumps of spices.
  • Add the diced and peeled calabaza and mix well to coat. Pour the calabaza onto a large sheet tray and place in the oven to roast until the calabaza has softened and caramelized, about 30 minutes.
  • While the calabaza is in the oven, heat 1 tablespoon of olive oil in a large saucepan, when the oil begins to smoke add the onion and garlic and saute for around 5 minutes.
  • When the onion has become translucent add the calabaza and chicken stock and cook at a gentle simmer for 15 minutes, puree the mixture with a hand held blender, add the heavy cream, and simmer for another 5 minutes, season with salt and pepper and reserve in a warm place.
  • In a small bowl combine the creme fraiche and canela and mix well. To serve, ladle the soup into a large bowl and finish with a dollop of the canela-creme fraiche.

CREAMED CHAYOTE SOUP



Creamed Chayote Soup image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 to 2 strips bacon or 2 tablespoons butter
1 medium yellow onion, peeled and diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 cups chicken broth, vegetable stock or water
2 bay leaves
1 small potato, peeled and sliced
4 medium chayote, peeled and seeded
1 cup cream or half and half
Lime wedges, for garnish

Steps:

  • Cook whole bacon strips slowly over low heat in a large soup pot until almost all fat is rendered out, or omit bacon and melt butter. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft. Meanwhile, finely chop chayote in a food processor.
  • Remove and discard bay leaves and bacon and add chopped chayote. Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes.
  • Puree in a blender until smooth. Strain back into pot, pressing with a ladle to extract all juices. Add cream or half and half. Bring to a boil and remove from heat. Serve immediately with lime wedges.

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