Chayote Soup
9 ingredients
5 steps
Ingredients
- 2 scallions, minced
- 1 small garlic clove, minced
- 1/4 teaspoon minced small fresh hot green chile such as serrano or Thai, or to taste
- 1/2 tablespoon unsalted butter
- 1 1/2 lb chayotes* (2 to 3), peeled, quartered lengthwise, and pitted if necessary, then cut into 1/2-inch pieces (4 cups)
- 1/2 teaspoon salt
- 2 tablespoons finely chopped fresh cilantro
- 1 3/4 cups water
- Garnish: fresh cilantro sprigs
Directions
-
1Cook scallions, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes.
-
2Add chayotes, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes.
-
3Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.
-
4Stir in remaining tablespoon cilantro and puree soup in 2 batches in a blender until smooth (use caution when blending hot liquids).
-
5Season with salt.
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