Recipe by It's loose again
I bought chayotes not knowing what they were. On learning they are from Mexico, I made a Mexican spiced soup. It makes a nice start to a Mexican or North African meal.
Top Review by AmandaInOz
This was my first time cooking with chayotes (or chokos as they're known in Oz). The soup made a very healthy and inexpensive lunch. I did add a bit more cilantro after the initial blending, as I felt it was a bit lacking in flavour. Also, watch the cooking time. Most of my liquid had evaporated after 15 minutes, and I did have to add a bit more, and I was cooking on low heat. Even though they're bland in flavour, I'd definitely use the chayote again, just for the health benefits. I guess it's a bit like tofu in that it takes on other flavours very well. Thanks for posting! Made for PAC Spring 2008.
- 2 scallions, sliced
- 1 clove garlic, chopped
- 1 chili pepper, slit
- 1⁄2 tablespoon unsalted butter
- 1 1⁄2 lbs chayotes
- 2 cups chicken broth
- 1⁄4 teaspoon allspice
- 1⁄2 teaspoon cumin powder
- 1 teaspoon fresh oregano
- 1⁄4 cup fresh cilantro leaves, whole
- salt and pepper, to taste
Directions See How It's Made
- Peel, pit and quarter chayote, then cut into 1/2-inch pieces.
- Cook scallions, garlic, and chili in butter in a heavy 3 quart saucepan over moderately low heat, stirring, until softened.
- Stir in allspice and cumin; cook 1 minute.
- Add chayote, oregano and half of the cilantro and cook, stirring, for 2 minutes.
- Add chicken broth and simmer, covered, until chayotes are very tender, about 20 minutes.
- Remove from heat and discard chili pepper.
- Stir in remaining cilantro.
- Purée soup in a blender until smooth.
- Season to taste with salt and pepper.