Cream of Chayote Soup

  • Active Time 15m
  • Total Time 50m

Serves 6

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.

ingredients

  • 1 large slice bacon or 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 5 cups chicken stock, vegetable stock or water
  • 2 bay leaves
  • 1 small boiling potato, peeled and sliced
  • 4 chayotes, peeled, seeded and sliced
  • 1 cup heavy cream or half-and-half
  • 2 limes, thinly sliced

directions

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.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2201

nutrition information per serving

245 calories; 18g total fat; 58mg cholesterol; 585mg sodium; 15g carbohydrates; 4g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.