Lou's Chayote Soup

Submitted by Its 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."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 4

ingredients

• 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

1. Peel, pit and quarter chayote, then cut into 1/2-inch pieces.
2. Cook scallions, garlic, and chili in butter in a heavy 3 quart saucepan over moderately low heat, stirring, until softened.
3. Stir in allspice and cumin; cook 1 minute.
4. Add chayote, oregano and half of the cilantro and cook, stirring, for 2 minutes.
5. Add chicken broth and simmer, covered, until chayotes are very tender, about 20 minutes.
6. Remove from heat and discard chili pepper.
7. Stir in remaining cilantro.
8. Purée soup in a blender until smooth.
9. Season to taste with salt and pepper.

Reviews

[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.