Lous Chayote Soup Recipes

CHAYOTE SOUP

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.

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.

CHAYOTE SOUP

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.

LOU'S CHAYOTE SOUP

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.

CHAYOTE SQUASH SOUP

Steps:

• 1. in a pan with medium fire add butter, onion and celery and sautee until onions are translucent .
• 2. add garlic, chayote, serrano pepper and cumin seeds stir well.
• 3. cover the pan with a lid and let cook for 5 minutes.
• 4. add two cups of water and salt and let cook for more 10 minutes or until the chayote is soft.
• 5. remove from stove and carefully blend all the mix adding the mint leaves and avocado.
• serve in bowl and garnish it with a little ghee, pumkin seeds and one or two mint leaves.
• note : remove the ceanter cap of the blender and put a cloth on top to prevent accidents, pur the mix back in to the pan and mix awell making sure the mix has a good consistency you can add more water if need it.

CHAYOTE SOUP WITH LEMONGRASS AND GINGER

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.