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–+ servings

chayote soup

Patty Malcolm | Chickfoodtv
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course dinner, Lunch
Servings 4 cups

Ingredients
  

  • SOUP
  • 2 scallions minced
  • 1 small garlic clove minced
  • 1/4 teaspoon minced serrano chili or to taste
  • 1/2 tablespoon unsalted vegan butter or neutral oil
  • 1 1/2 lb chayotes 2-3 peeled and cut into 1/2 inch cubes (4 cups)
  • 1/2 teaspoon salt or to taste
  • 2 tablespoons chopped cilantro
  • GARNISH
  • fresh cilantro sprigs  
  • fresh ground pepper
  • edible flowers optional

Instructions
 

  • COOK. In a 3-quart saucepan cook the scallions, garlic, and chile in butter over low heat, stirring until softened, about 3 minutes. 
  • ADD. Add chopped chayote, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes. Then add water and simmer, covered, until chayote are very tender, 15-20 minutes.
  • PUREE. Stir in remaining tablespoon of cilantro and puree soup in two batches in a blender until smooth. (Please use caution when blending hot liquids.) 
  • ADJUST. Adjust salt seasoning and garnish.
  • SERVE & ENJOY
  • This recipe was first published in 2003 Gourmet magazine by Chef Shelly Weiseman who spent her younger years living in Mexico.

Notes

  • NOTES: I copied the recipe as originally written with the addition of fresh ground pepper, and I substituted vegan butter to make this dish completely vegan. I found, for my taste, it needed an additional element and added an acid in the form of lime juice. I added the juice of one small lime before pureeing. I also added more salt and used most of the serrano chili. Next time I will use the entire chili for a bit more heat.
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