1 cup of fresh or canned whipped cream, chilled without serum
2 tablespoons of lemon juice
1 pinch of salt
2 tablespoons of butter or margarine
1/2 cup of finely chopped onion
1 large papaya (500g) peeled and cut into pieces
1 liter of chicken broth
1 cup of fresh or canned whipped cream, chilled without serum
2 tablespoons of lemon juice
1 pinch of salt
2 tablespoons of butter or margarine
1/2 cup of finely chopped onion
1 large papaya (500g) peeled and cut into pieces
1 liter of chicken broth
Gently mix the whipped cream, lemon juice, and salt
Refrigerate
Melt the butter or margarine and sauté the onion over low heat for about 5 minutes, stirring occasionally
Add the papaya and stir-fry for another 5 minutes
Add the hot chicken broth and blend in a blender until creamy
When serving, place some of the chilled whipped cream reserved in the refrigerator, mix carefully, and serve immediately
Serves 4
Notes: this soup can be served hot or cold, but even when hot, the whipped cream should be placed chilled.
