Pic1:
my chaya treesINGREDIENTS
This is what you need for 2 servings:
- 15 tender chaya leaves, washed
- ½ small onion, chopped fine
- 1 garlic clove, crushed
- 1 cup of vegetable bouillon
- 1 cup of whole milk
- 2 fresh leaves of basil
- S&P
- unsweetened heavy cream
Pic3: cream of chaya soupDirections
This recipe has been adapted from a recipe by Chef Josue Cime
2020-05-29
Pic5: freshly pickedPic6: other ingredients
Pic7: rinse
- Pick young leaves. They are softer.
- Gather the other ingredients.
- Wash the leaves and cut away the stems and, if desired, also the center vein.
Pic8+9: sauté with onionsPic10: blend
- Combine the chaya leaves, chopped onions and crushed garlic with the vegetable bouillon in a 2-qt. saucepan.
- Bring to a boil over medium heat and cook for two minutes or until leaves are wilted / blanched.
-
optional:
- Add milk or heavy cream.
- Adding the milk or cream just before or even after serving is imo easier.
- Allow to cool enough for safe handling.
- Transfer to a blender. Add the basil.
Pic5: blendedPic6: blended with milk / cream
Pic7: reheat
- Liquefy to a smooth velvety texture.
-
Optional:
- Add more milk or heavy cream to taste.
- Adding the milk or cream just before or even after serving is imo easier.
- Return the mixture to the pot.
- Add S&P, seasoning to taste.
Pic8: all donePic9: served
Pic10: more cream?
-
Bring to a near-boil over medium heat and simmer for another 10-15 minutes without boiling.
This step is imo easier without milk / cream. Heavy cream will break when boiled. - Optional: Remove from the heat and stir in the milk and/or cream at the very end.
-
Serve hot.
Enjoy.
Serving suggestion:
- Add some croutons. (Pic2)
- Stir 1 tbsp. heavy cream into each bowl.
Even better: place the unsweetened cream in a small bag; cut the bag’s bottom tip. Create a nice design atop your soup. (Pic3) - For a zesty taste, sprinkle a bit of hot red chili flakes as well.