CHAYOTE SOUP
This recipe will fool you into thinking you're eating a cream-based soup. It's spicy, different, and really pretty. It's extremely versatile. Tastes best when it's made at least a day in advance.
Provided by modestalmond
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 7.7 g, Cholesterol 7.9 mg, Fat 3.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 2.5 g
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
Related to squashes and cucumbers, mild-flavored chayotes - sometimes called vegetable pears - are believed to be indigenous to Mexico and are grown throughout the country. The most common variety, pale green and about the size and shape of a large pear, are used in this soup. If you can't find them, substitute zucchini (courgettes), which approximate the flavor, or use cauliflower or kohlrabi.
Provided by Witch Doctor
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 279.7, Fat 19.1, SaturatedFat 10.4, Cholesterol 62.9, Sodium 724.6, Carbohydrate 21, Fiber 2.7, Sugar 7.4, Protein 8.6
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.
CHAYOTE SOUP
Categories Soup/Stew Appetizer Sauté Low Fat Quick & Easy Tropical Fruit Hot Pepper Winter Healthy Cilantro Simmer Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook scallions, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add chayotes, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.
- Stir in remaining tablespoon cilantro and purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
LOU'S CHAYOTE SOUP
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.
Provided by Its loose again
Categories Mexican
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 71.8, Fat 2.5, SaturatedFat 1.2, Cholesterol 3.8, Sodium 388.6, Carbohydrate 9.4, Fiber 3.5, Sugar 4.3, Protein 4.4
CHICKEN AND CHAYOTE SOUP
This recipe is based on a Filipino recipe called chicken Tinola or chicken and papaya. The chayote is firmer than papaya and has a mild taste. chayote is also called pipinella.
Provided by Amy in Hawaii
Categories Poultry
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
CHAYOTE SQUASH SOUP
Make and share this CHAYOTE SQUASH SOUP recipe from Food.com.
Provided by Rosamaria Barrientos
Categories Vegetable
Time 40m
Yield 5 BOWLS
Number Of Ingredients 10
Steps:
- 1. in a pan with medium fire add butter, onion and celery and sautee until onions are translucent .
- 2. add garlic, chayote, serrano pepper and cumin seeds stir well.
- 3. cover the pan with a lid and let cook for 5 minutes.
- 4. add two cups of water and salt and let cook for more 10 minutes or until the chayote is soft.
- 5. remove from stove and carefully blend all the mix adding the mint leaves and avocado.
- serve in bowl and garnish it with a little ghee, pumkin seeds and one or two mint leaves.
- note : remove the ceanter cap of the blender and put a cloth on top to prevent accidents, pur the mix back in to the pan and mix awell making sure the mix has a good consistency you can add more water if need it.
Nutrition Facts : Calories 136.9, Fat 9.2, SaturatedFat 2.8, Cholesterol 6.5, Sodium 27.2, Carbohydrate 11.2, Fiber 4.2, Sugar 3.7, Protein 5.7
CRAWFISH MIRLITON (CHAYOTE) SOUP
My Cajun mother makes a wonderful mirliton casserole for the holidays that's always a hit. I had a craving for mirliton and crawfish one day, and pieced together this soup from several recipes and a few traditional Cajun cooking methods. Some people prefer to peel and pit mirliton before using them, but the whole fruit is edible. Crawfish tails are usually mostly cooked before being peeled and bagged, but it's best to be on the safe side. Sauteing them first makes sure that they are fully cooked and flavors the butter for the rest of the soup.
Provided by Jennifer Cross
Categories Crawfish
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Stir dried herbs into broth and set aside.
- Saute crawfish tails in butter until warm and cooked through.
- Drain butter and crawfish juice into a pot. Set crawfish aside for later.
- Add onions, garlic, cayenne, and crab boil to butter and cook over low heat until onions are soft.
- Add mirliton and cook for 2-3 minutes, stirring occasionally.
- Pour broth into pot, cover, and simmer over low heat. 25 minutes for peeled mirliton, and 30 for unpeeled.
- Use a food processor or blender to puree soup.
- Return soup to low heat, and gradually add in crawfish tails. Stir until tails are brought up to the soup's temperature.
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