Chilled Chayote Bisque

Makes 8 servings

INGREDIENTS

1 chile poblano

1 medium white onion (about 3 ounces), quartered

7 cloves garlic, peeled

1½ pounds chayote, peeled and cut into large pieces

½ pound fresh spinach, with stems trimmed

2 cups chicken stock

2 1/2 - 3 cups milk

1 cup heavy cream

½ teaspoon nutmeg

Sea salt to taste

Garnish:

1 cup jicama, peeled, finely grated

1/2 cup shelled peanuts, toasted, peeled and finely chopped

METHOD

On an open flame on your stove or barbeque grill, roast the chile until it blisters, turning to roast all sides. Place in a bowl with a towel on top to “sweat" and set aside for 15 minutes. Peel and remove stems and seeds. Cut in large rajas or strips.

In a medium stock pot, place the onion, garlic, chayote, spinach and chile poblano and cover with chicken stock. Bring to a boil and cook, covered, over medium heat until the vegetables are tender.

In a blender, puree the stock mixture until smooth. Return to the stockpot. Add milk and cream. Stir to incorporate. Add nutmeg and salt to taste.

Chill for at least 2 hours.

Place in bowls and garnish with the grated jicama, chopped peanuts, and serve.