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.
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This soup was good as is, but after making and tasting it I decided to enhance it to use it as...