Chilled Chayote Soup With Cilantro Crema Fresca

Recipe Ingredients

3		Chayotes - roughly diced
1		Spanish onion - peeled, and
		Roughly chopped
1		Leek, white part only - sliced abt 1/2 cup
1 1/2 cups	355ml	Chicken stock or vegetable stock
1/2 cup	118ml	Light cream
1/4 teaspoon	1.3ml	Toasted ground fennel seed
2		Cilantro
1/2 cup	118ml	Water
1/2 cup	118ml	Crema fresca or creme fraiche
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1A11) - from the TV FOOD NETWORK

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