Chayote Cream Soup Food

CHAYOTE CREAM SOUP

Steps:

• Prep the chayotes and cook with 6 cups of water on a deep soup pan for about 20 minutes until tender
• When the chayotes are fully cooked drop them inside the blender along with 2 or 3 cups of the water used for cooking them and the butter.
• Pour this preparation back to the soup pan, add another cup of the water used for cooking the chayotes, season with salt and pepper to taste and let it simmer.
• Serve hot and garnish with grated cheese and toasted pepitas.

CHAYOTE SOUP

Steps:

• Dissolve the bouillon in the hot water.
• Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.
• Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

CREAMED CHAYOTE SOUP

Steps:

• Cook whole bacon strips slowly over low heat in a large soup pot until almost all fat is rendered out, or omit bacon and melt butter. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft. Meanwhile, finely chop chayote in a food processor.
• Remove and discard bay leaves and bacon and add chopped chayote. Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes.
• Puree in a blender until smooth. Strain back into pot, pressing with a ladle to extract all juices. Add cream or half and half. Bring to a boil and remove from heat. Serve immediately with lime wedges.

CREAM OF CHAYOTE SOUP

Steps:

• In a large soup pot over low heat, fry the bacon until almost all the fat is rendered, or melt the butter. Raise the heat to medium, add the onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the stock or water, bay leaves and potato and simmer until the potato slices are soft, about 20 minutes.
• When the potato slices are soft, remove and discard the bay leaves and bacon. Add the chayotes and bring to a boil. Return the heat to medium and simmer, uncovered, until the chayotes are soft, about 15 minutes.
• Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender until smooth. As each batch is pureed, pour the puree through a sieve placed over a bowl, pressing with the back of a spoon to extract all the juices. Pour the puree back into the pot, add the cream or half-and-half and bring just to a boil. Taste and adjust the seasonings.
• Remove from the heat and ladle into warmed bowls. Slip a few lime slices into each bowl and serve hot.

CHILLED CHAYOTE SOUP WITH CILANTRO CREMA FRESCA

Steps:

• Bring a large saucepan of water to a boil. Add chayote, onion and leek and boil until the chayote is tender, for about 10 minutes. Remove from heat and allow it to cool. In a food processor puree the chayote mixture and add chicken stock, cream, fennel seed, and season, to taste with salt and pepper. Set aside until later.
• In a food processor puree until smooth the cilantro with 1/2 cup of water. In a bowl mix the cilantro paste with the crema fresca thoroughly and season to taste with salt and pepper.
• Place chayote soup in a serving bowls and place a dollop of crema fresca on top.

CHICKEN AND CHAYOTE SOUP

Steps:

• Cut up chicken into serving size pieces.
• Heat oil in a large pot or Dutch oven. Brown chicken, ginger and garlic. Be careful not to burn garlic.
• Add broth, salt, and pepper.
• Cover; simmer for 2-1/2 hours or until chicken is tender.
• Peel chayote and remove seed. Cut chayote into one inch cubes. Add chayote to pot and cook until chayote is fork tender. (10-15 minutes).
• Serve over hot rice in a bowl. Makes six servings.
• Fish sauce can be substituted for salt or 2 green papayas can be substituted for chayote.

LOU'S CHAYOTE SOUP

Steps:

• 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.