Posts tagged Chicken Stock
Chayote soup with poblano chile: Sopa de chayote con chile poblano
Dec 16th
This recipe is adapted from one taught at Susana Trilling’s Seasons of My Heart cooking school, located in the beautiful Etla Valley of Oaxaca. The soup is refreshing cold, or may be served at room temperature. In either case, crumbled queso fresco makes a nice topping.
Ingredients
1 ½ pounds chayote (about 3 medium) peeled and cut into large chunks1 large white onion, peeled and quartered7 cloves garlic, peeled¼ pound fresh spinach, washed and stemmed1-2 poblano chiles, roasted, seeded and peeled4 cups good quality chicken stock, preferably homemade3 ½ cups whole milk1 cup cream½ teaspoon ground nutmegsalt to tastecrumbled queso fresco or farmers cheese for garnish
Place the chayote, onion, garlic, spinach, poblano chiles and stock in a large pot and bring to a boil. Lower heat, cover and simmer for about 30 minutes or until the chayote is tender.
Puree the cooked soup in a blender. This will probably have to be done in batches, to achieve a smooth puree.
Return the puree to the pot, stir in milk, cream, nutmeg and salt. If serving cold, refrigerate for 1-2 hours. Makes 10 cups.
Chayote soup with poblano chile: Sopa de chayote con chile poblano
Dec 12th
This recipe is adapted from one taught at Susana Trilling’s Seasons of My Heart cooking school, located in the beautiful Etla Valley of Oaxaca. The soup is refreshing cold, or may be served at room temperature. In either case, crumbled queso fresco makes a nice topping.
Ingredients
1 ½ pounds chayote (about 3 medium) peeled and cut into large chunks1 large white onion, peeled and quartered7 cloves garlic, peeled¼ pound fresh spinach, washed and stemmed1-2 poblano chiles, roasted, seeded and peeled4 cups good quality chicken stock, preferably homemade3 ½ cups whole milk1 cup cream½ teaspoon ground nutmegsalt to tastecrumbled queso fresco or farmers cheese for garnish
Place the chayote, onion, garlic, spinach, poblano chiles and stock in a large pot and bring to a boil. Lower heat, cover and simmer for about 30 minutes or until the chayote is tender.
Puree the cooked soup in a blender. This will probably have to be done in batches, to achieve a smooth puree.
Return the puree to the pot, stir in milk, cream, nutmeg and salt. If serving cold, refrigerate for 1-2 hours. Makes 10 cups.
