Cold Chayote Soup Recipes

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.

Steps:

• Combine yucca, cabbage, chayote squash, carrots, and corn in a large pot. Add chicken broth and enough water to cover and bring to a boil.
• Reduce to a simmer and cook, stirring occasionally, until vegetables are soft, about 1 hour. Season with salt.

Steps:

• Bring a large saucepan of water to a boil. Add chayote, onion and leek and boil until the chayote is tender, for about 10 minutes. Remove from heat and allow it to cool. In a food processor puree the chayote mixture and add chicken stock, cream, fennel seed, and season, to taste with salt and pepper. Set aside until later.
• In a food processor puree until smooth the cilantro with 1/2 cup of water. In a bowl mix the cilantro paste with the crema fresca thoroughly and season to taste with salt and pepper.
• Place chayote soup in a serving bowls and place a dollop of crema fresca on top.

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.

Steps:

• 1. In a heavy saucepan, heat the butter over medium heat. Add the leek, onion, garlic, and chile. Cover and cook slowly at medium-low heat 3 minutes. Add the chayote and cook, stirring frequently, 5 minutes. Add the stock or broth and the salt. Bring to a boil. Add the cilantro bouquet, reduce heat to low, and simmer until the chayote is tender, about 15 minutes. Discard the cilantro. Cool the soup to lukewarm. 2. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and bring to a boil. Add the cream and simmer, uncovered, 5 minutes, stirring with a wooden spoon. Adjust seasoning, remembering that the seasoning's impact will decrease once the soup chills. Refrigerate until the soup is very cold, at least 4 hours. Serve in bowls placed on crushed ice, if possible. Garnish with freshly peeled diced apple. NOTE: Peel and dice the cold apple at the very last minute. Do not rub with lemon or lime juice, and don't soak in water, or the apple will lose flavor and crisp texture.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.