Mayan Chaya Cream Soup Recipes

CHAYOTE SOUP

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.

MAYAN CHAYA CREAM SOUP

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.

CHEESY MAYAN MAIZE SOUP

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.

VEGETABLE LENTIL CREAM/SOUP

Steps:

• Put rack in the center of the oven. Preheat oven to 450°F.
• On a baking sheet, mix all veggies, balsamic vinegar and oil. Add salt and pepper. Cook in the oven for about 20 minutes until the veggies are tender, stirring a few times during cooking. Remove skin from the tomatoes and cut in dice.
• In a saucepan, bring to boil the chicken stock, veggies and lentils. Let simmer about 5 minutes or until veggies and lentils are very tender. In a blender, reduce the soup to a creamy puree. Add more stock if needed. Adjust seasoning.
• Serve this soup as a main dish. You can serve a piece of cheese with Naan bread.

NITKO'S KOHLRABI CREAM SOUP

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.

CHAYA CREAM SOUP (MAYAN)

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.