Heat the butter in a large skillet and add the onions and saute until they are a golden color, about 3 minutes. Add the parsley, chile powder, cubed papaya, papaya juice, salt, and pepper and simmer over a low heat until the mixture resembles a pulp.
Position a sieve over a large saucepan, pour the papaya pulp into the sieve, and press down on the contents to get all of the liquid into the saucepan. Add the mace.
Add the 3 cups of milk and heat the mixture gently, not allowing it to boil. When the mixture is hot, mix the cornstarch and the 1/4 cup of milk in a small jar and skake. Pour the cornstarch through a fine sieve into the hot soup and stir until the soup is slightly thickened. Simmer for 3 minutes over a low heat and serve hot.
Servings |
4 |
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