Recipe by modestalmond
"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."
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chicken bouillon, crumbled
yellow onion, minced
crushed red pepper flakes
chayote squashes, peeled and cut into 1/2-inch pieces
chopped fresh cilantro
salt and ground black pepper to taste
chopped fresh cilantro
Please Read! I have no food allergies, that I know of, but my hand took about 3 hours to heal after peeling these!
"The flesh of chayote will remain firm if the skin is left on during cooking. You can peel chayote before or after cooking, but if you peel it before it may secrete a sticky substance that might irritate your skin. This substance disappears during cooking.
To peel chayote before cooking, wear gloves or oil your hands or peel under running water."
We really liked this soup. I had 2 chayotes and had no idea how to fix them when I found this recipe. The soup was creamy and delicious. I served it 2 days after I made it. The only change I made was to add 1 jalapeno pepper when cooking instead of the red pepper flakes. I served it with a sprinkling of fresh ground parmesian cheese and a couple of homemade croutons.
This was great! I did add 1 tspn cumin and also 1 serrano pepper. I topped it with cojita cheese. Thanks I will be making this again.
This soup was good as is, but after making and tasting it I decided to enhance it to use it as a main dish. I added 1 cup cubed leftover roast beef, 1/2 cup chopped green peppers, 1/2 cup sliced carrots, 1 tbsp chopped cilantro to the cooked "base" and simmered for another 30 minutes. Topped it with chopped fresh cilantro, and served it with crisp tortilla chips, orange wedges, and red grapes. I sometimes use a soup similar to that utilizes cauliflower as the "base," then add chopped ingredients to increased variety of texture and flavor. However, I am happy to know that Chayote can be used in the same way. Having read other comments, I first simmered "immersed" chayotes in water for an hour, cut them (after cooling a spell) into about 5 rings each, then easily removed the skins manuevering quickly around each ring with a paring knife (took less than 2 minutes). I used a food processor to puree the chayotes before adding them to the sauteed onion mixture and broth.
This was so delicious that I could not believe it was healthy for me. It was creamy and the cilantro makes it taste fresh. My roommate loved it as well! I took other reviewers' tips into consideration and added one jalapeno. Since I don't enjoy food that is extremely spicy, this was perfect for me. I also realized when I began cooking that I had no red pepper so I substituted in a bit of ground cayenne pepper. With this and the jalapeno there was a slight "hot" flavor after you swallowed and then it was gone; it didn't linger in my mouth. The only con is that it is a very unattractive green color so it could be hard to get picky eaters to try this soup.
We don't use bouillon cubes, so I followed the recipe using chicken stock in place of the bouillon and water--this soup was delicious! I garnished with some diced avocados, and they added a nice finish to the overall taste and texture. This was a super simple lunch and I'll definitely be doing it again!
Delicioso!!! I made this soup for the 1st time and was a hit!! I'm not a chayote fan but mom gave me homegrown chayotes from her garden. I didn't know what to do with them until I came across this recipe. I followed the recipe as written, just next time I will add only a pinch of crushed red pepper not 1/4 tsp. My mom and sons loved it. Definitely a keeper...
We followed the recipe exactly. The soup was very tasty. The spice kick hits afterwards and is very good. My MIL does not like spicy hot foods, so she topped her soup with a bit of mexican blend cheese and sour cream and loved it. My FIL loved the soup and took the rest home! Our total yield was 6-7 cups of soup (ingredients calculated for 4 servings).
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 29
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