Chayote Soup with a Kick ♥ Recipe from the
Seasons of My Heart Cooking School in Oaxaca, Mexico
Today's soup recipe, a bisque, really, a creamy blend of chayote squash, onion, garlic and spinach and for that promised kick, roasted poblano. Serve it at room temperature or better still, chilled. Last week when I published the recipe for my current favorite protein-rich brunch dish, Refried Bean Sauce with Eggs on Top at Kitchen Parade, I teased a little about someone attending the Seasons of My Heart cooking school outside Oaxaca, Mexico. Well, the secret's out: that lucky someone was me ! (Remember those little Mexican jumping beans that used to be sold at dime stores? That was me, so excited about this day.) The school is owned by the lovely Susana Trilling . Readers may know her cookbook, also called Seasons of My Heart and the 1999 PBS series called (menotes a theme here, you too?) Seasons of My Heart. My brain is madly processing the day at Seasons of My Heart, the whole week really, even while my fingers pore through hundreds of photos, picking and cropping, a...