Ka'kab Ch'uhuk (KA-kab CHOO-hook)
Mayan Chaya Cream Soup
Indulge in the rich flavors and nutritional bounty of the Yucatán with our Sopa de Crema de Chaya. Revered in Mayan culture, this creamy soup blends the wholesome goodness of Chaya leaves with the delicate aromas of basil and garlic, creating a nurturing and restorative experience.
Recipe Directions
1. In a pot, combine Chaya leaves, diced onions, and crushed garlic with vegetable bouillon. Cook over medium heat for ten minutes until leaves are blanched.
2. Add milk to the pot and let it cool.
3. Blend the cooked ingredients until smooth, then return the mixture to the pot. Cook for an additional 5-10 minutes until very hot but not boiling.
4. Serve hot, and create a design on top of each bowl of soup with unsweetened cream. Optionally, sprinkle crushed dried red chili for a zesty taste.History
Chaya, or Cnidoscolus chayamansa, is a treasured element of Maya cuisine known for its health benefits, especially for those with diabetes, obesity, and kidney stones. With its rich mineral and antioxidant content, Chaya has become a popular choice in markets from Texas to Florida. This Chaya Cream Soup is not only a culinary delight but also a healthful staple, often recommended for its medicinal properties in traditional Mayan households.
Ingredients
20 tender Chaya leaves, washed2 cups organic whole milk
4 fresh basil leaves
1 crushed garlic clove
1 small onion, diced
1 cup vegetable bouillon
Salt and pepper to taste
Final Touch: 2 spoons of unsweetened cream
