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.
- 1 ½ pounds chayote (about 3 medium) peeled and cut into large chunks
- 1 large white onion, peeled and quartered
- 7 cloves garlic, peeled
- ¼ pound fresh spinach, washed and stemmed
- 1-2 poblano chiles, roasted, seeded and peeled
- 4 cups good quality chicken stock, preferably homemade
- 3 ½ cups whole milk
- 1 cup cream
- ½ teaspoon ground nutmeg
- salt to taste
- crumbled 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.
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