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
CREAM OF CHICKEN SOUP
This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2
Provided by Luby Luby Luby
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in large heavy saucepan.
- Add onion, celery and garlic and saute until soft.
- Add flour mixing well.
- Cook for 3-4 minutes.
- Add milk, cream and broth mixing well.
- Cook and stir until mixture thickens and comes to a boil.
- Reduce heat and stir in chicken and remaining seasonings.
- Adjust seasonings to taste.
- Cook over low heat 2-3 minutes.
Nutrition Facts : Calories 363.4, Fat 27.7, SaturatedFat 16.2, Cholesterol 96.1, Sodium 1061.8, Carbohydrate 12.8, Fiber 0.7, Sugar 1.2, Protein 15.8
CREAMED CHAYOTE SOUP
Steps:
- Cook whole bacon strips slowly over low heat in a large soup pot until almost all fat is rendered out, or omit bacon and melt butter. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft. Meanwhile, finely chop chayote in a food processor.
- Remove and discard bay leaves and bacon and add chopped chayote. Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes.
- Puree in a blender until smooth. Strain back into pot, pressing with a ladle to extract all juices. Add cream or half and half. Bring to a boil and remove from heat. Serve immediately with lime wedges.
CREAM OF CHAYOTE SOUP
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.
Provided by Witch Doctor
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 279.7, Fat 19.1, SaturatedFat 10.4, Cholesterol 62.9, Sodium 724.6, Carbohydrate 21, Fiber 2.7, Sugar 7.4, Protein 8.6
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.
CREAMED CHAYOTE WITH CHIVES
Categories Milk/Cream Vegetable Side Quick & Easy Chive Simmer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Cut each chayote lengthwise into 1/2-inch wedges and discard seed if necessary. In a 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook chayotes, stirring occasionally, until crisp-tender, about 5 minutes. Add cream and simmer until chayotes are tender and cream is slightly thickened, about 3 minutes. Add chives and season with salt.
SOPA FRIA DE CHAYOTE
This chilled soup is made with chayote, a squash native to Central America.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 2 1/2 quarts
Number Of Ingredients 10
Steps:
- Melt butter in a stockpot over medium heat. Add leeks and onion; cook until translucent, about 2 minutes. Add garlic and jalapeno; cook 2 minutes. Add chayote, cilantro, and enough water to cover (about 8 cups); bring to a boil over medium-high heat. Reduce heat; simmer until squash is soft, about 25 minutes.
- Prepare an ice bath. Puree mixture in a blender, working in batches so as not to fill more than halfway. Pass through a fine sieve into a large bowl set in ice bath. Season with salt; let cool completely, stirring frequently. Stir in cream.
- Just before serving, core apples and cut into 1/4-inch dice; stir half into soup. Garnish servings with remaining apple.
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