Chayote Soup Recipes
CHAYOTE CREAM SOUP
Chayote Cream Soup with cheese and roasted pepitas is our suggestion for this lent Friday. Chayote is a vegetable from the cucurbitaceae family same as melons, cucumbers and squash.
Provided by Chef Adriana Martin
Categories Soup, Appetizer
Time 40m
Number Of Ingredients 6
Steps:
- Prep the chayotes and cook with 6 cups of water on a deep soup pan for about 20 minutes until tender
- When the chayotes are fully cooked drop them inside the blender along with 2 or 3 cups of the water used for cooking them and the butter.
- Pour this preparation back to the soup pan, add another cup of the water used for cooking the chayotes, season with salt and pepper to taste and let it simmer.
- Serve hot and garnish with grated cheese and toasted pepitas.
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.
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 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
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.
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.
More about "chayote soup recipes"
CHAYOTE CHICKEN NOODLE SOUP RECIPE - LOW CARB - KETOGASM
From ketogasm.com
5/5 (2)Total Time 30 minsCuisine American, MexicanCalories 204 per serving
- In a large stockpot, melt ghee over medium heat. Add onion and celery, cook for about 5 minutes or until the onion becomes translucent.
- Add chicken broth, water, chicken, basil, oregano, parsley, salt, and pepper. Bring to a boil, then reduce heat to low-medium, cover, and simmer for 10 minutes.
- Using a spiralizer, cut chayote squash into noodle shapes. Once the soup has simmered for 10 minutes, remove the lid and add in chayote noodles. Simmer without the lid for an additional 10 minutes. Remove from heat and serve.
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4.6/5 (12)Total Time 40 minsCategory SoupCalories 83 per serving
- Peel the chayotes. Cut then in half lengthwise, following the indent at the bottom of the fruit. Cut out the seed and white part—like coring a pear. Don’t worry if you don’t get all the skin off—chayote skin is edible. Cut the squash into rough cubes.
- Instant Pot: Press the Sauté button. Add the oil and sauté the onion until translucent, about 5 minutes. Stir in the garlic and cook another minute. Add the vegetable broth, the prepared chayote and poblano, jalapeño and serrano chiles, the rice, and the first ¼ cup of cilantro.Close the lid and turn the top dial to Seal. Set the Manual button for 5 minutes. Turn the top dial to Vent to reduce the presssure immediately.
- Heat the oil and sauté the onions and garlic as for regular stovetop cooking. Add the vegetable broth, the prepared chayote and poblano, jalapeño and serrano chiles, the rice, and the first ¼ cup of cilantro. Cook at pressure for 5 minutes, then reduce the pressure immediately by running cold water over the top of the pressure cooker, or following your pressure cooker instructions.
- Heat the oil in a soup pot over medium flame. Add the onion and cook and stir until the onion is translucent, 5 to 10 minutes. Stir in the garlic and cook a few minutes more. Add the vegetable broth, the prepared chayote and poblano, jalapeño and serrano chiles, the rice, and the first ¼ cup of cilantro. Add the vegetable broth, the prepared poblano, jalapeño and serrano chiles, the rice, and the first ¼ cup of cilantro.Cover and simmer until the chayote is soft, 15 minutes or so. Remove from the heat.
SPICY CHAYOTE SOUP - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
Cuisine VeganTotal Time 30 minsCategory SoupCalories 96 per serving
HERE ARE 9 FABULOUS CHAYOTE RECIPES TO HELP CONTROL YOUR ...
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Estimated Reading Time 6 mins
- Roasted Chayote with Garlic. To prepare the chayotes for roasting, after peeling, you slice them lengthwise into wedges. A generous dousing of olive oil and salt go on before a half hour of roasting.
- Mexican Chayote Salad. This salad recipe is a flavorful and refreshing experience! Chayote is so easy to work with, you’ll be adding it to your plate in no more than 10 minutes!
- Chayote Soup. If you’re like me, you’re a huge fan of potato soup. That is why I’m very excited about this next recipe: Sopa de Chayote! Or, to put it simply: Chayote soup!
- Chuchu Frito (Fried Chayote) Although Chayote is a very common vegetable in Brazil, it’s usually considered to be a “less noble” ingredient. However, there are countless chayote recipes that are more “traditional” and completely contradict what is known about its delicate flavor.
- Pickled Chayote. Chayote, also known as a vegetable pear, mirliton, or christophine, is practically begging to be pickled! Due to its high water content and mild flavor, chayote receives brine like you wouldn’t believe (quite well)!
- Chayote with Tomato & Green Chile. The cool thing about chayote, is it’s relation to zucchini, cucumber, and melons, as well as it’s strange taste of all three combined.
- Chicken Tinola. From what I could gather, chicken tinola is 100% a Filipino meal. You won’t find anything like this dish anywhere else in the world for the most part.
- Chayote Squash Patties. You can learn how to prepare and cook your own chayote squash patties in this 15-minute recipe! If you’re vegetarian or vegan and are looking for a little more variety in your veggie burgers, this is the one for you!
- Almond ‘Apple’ Crumble. I’ve compared chayote to a big variety of other foods: cucumber, zucchini, apples? That’s right! Chayote squash has a crisp, sweet, and oddly apple-like taste to it.
CHAYOTE SOUP – CHICKFOODTV
From chickfoodtv.com
Servings 4Estimated Reading Time 3 minsCategory Dinner, LunchTotal Time 40 mins
- 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.)
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