Mayan Chaya Cream Soup

• leaves , chaya (tender, washed)20

  20

• milk↗2 cups

  (whole make it nice and rich)

• leaves basil↗4

  4

• garlic clove↗1

  crushed

• small onion↗1

  diced

• vegetable bouillon↗1 cup

  (chicken OK)

• pepper↗
• salt↗

  to your taste

Step-by-step instructions

1. 1

   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).

2. 2

   Add milk and let it cool.

3. 3

   Use a stick blender mix to a smooth velvety texture the remaining ingredients,

4. 4

   Cook another five to ten minutes or until mixture gets really hot but does not boil.

5. 5

   Serve hot.

6. 6

   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.

7. 7

   For a zesty taste, sprinkle a bit of crush dried red chili as well.

8. 8

   Or add a dab of sour cream.