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
CHAYOTE SOUP WITH LEMONGRASS AND GINGER
In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works well instead.
Categories Soup/Stew Ginger Vegetable Low Carb Quick & Easy Summer Lemongrass Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in large pot. Bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Strain liquid into bowl; return to same pot. Discard solids in strainer.
- Bring liquid in pot to boil. Add squash; reduce heat and simmer until squash are crisp-tender, about 7 minutes. Stir in lemon juice. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, if desired.) Stir in parsley. Serve soup hot or chilled.
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.
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
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.
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