Brimming with the fresh and healthy tastes of Mexico, this splendid soup is indeed one of the great fruit soups of all-time (yes, peppers are a fruit). Due to the refreshing aura of this soup, it is a wonderful accompaniment to any spicy entree. Aside from being perfect for Cinco de Mayo, it is also a incredible spring and summer soup and can be served either warm or chilled.
Though this soup does contain a serrano pepper, it is not a spicy hot soup. The papaya and the papaya nectar cut the heat of the pepper and allow its natural taste to escape.
Ingredients needed to make Papaya and Serrano Pepper Soup (serves 4):
- 3 Tbs. butter
- 1 yellow onion, chopped
- 1 papaya, halved, seeded and cubed
- 1 clove garlic, minced
- 1 Serrano pepper, stemmed, seeded and minced
- 1 ½ cups papaya nectar
- ½ cup chicken stock
- 2 Tbs. cornstarch
- 2 cups milk
- ½ tsp. salt
- ¼ tsp. ground nutmeg
- In a medium saucepan melt the butter over medium heat. Add the onion and papaya and sauté 3 minutes. Add the garlic, Serrano pepper, nectar and stock and bring to a boil. Reduce the heat to a simmer and cook 15 minutes.
- In a small bowl whisk together the cornstarch, milk and nutmeg until the cornstarch has dissolved.
- Whisk the cornstarch mixture into the soup and bring to a simmer while whisking.
- Ladle into bowls and serve.
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