Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- 20 leaves , chaya (tender, washed)
- 2 cups milk (whole make it nice and rich)
- 4 leaves basil
- 1 garlic clove, crushed
- 1 small onion, diced
- 1 cup vegetable bouillon (chicken ok)
- pepper
- salt, to your taste
Recipe
- 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.
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