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Chayote Soup |
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Serves: 4 Print this Recipe(Sopa de Chayote) Category: Puréed Soups Pale green pear-shaped chayote, indigenous to Mexico, is a type of squash that's now available almost everywhere in the United States. It's often used in the same way as summer squash. The delicate flavor of the chayote takes well to a bit of spicy seasoning, as in this soup. 1 large chayote squash, cut in half lengthwise 1 tablespoon olive oil 1 teaspoon unsalted butter 1/2 white onion, finely chopped 2 cloves garlic (large), thinly sliced 1 teaspoon dried oregano (Mexican variety preferred), crumbled Pinch crushed red pepper 4 cups canned fat-free reduced-sodium chicken broth 1 medium zucchini, thinly sliced 1 jalapeño pepper, seeded, veins removed, and chopped 1/4 cup lightly packed chopped fresh cilantro 1 tablespoon masa harina, (corn flour for tortillas) 1 teaspoon salt, or to taste 1/4 cup Mexican crema or sour cream 1. Cook the chayote in a pan of boiling salted water to cover, until tender, 30 to 40 minutes. Cool under cold running water. Peel and discard the thin outer skin. Slice the chayotes crosswise, and reserve in a blender or food processor. 2. In a large saucepan, heat the oil and butter over medium heat and cook the onion until softened, 3 to 4 minutes. Add the oregano, red pepper, broth, zucchini, jalapeño, cilantro, and masa harina. Bring to a boil, reduce the heat to low, cover and simmer until the zucchini is tender, about 10 minutes. 3. Transfer the soup to a the blender or food processor with the chayote and purée until smooth. Return the soup to the pan and bring to a boil, over medium-low heat, stirring frequently, and cook 3 to 4 minutes. Season with salt. Serve hot with a swirl of crema on top. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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