Chayote Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon salt
- 1/2 tablespoon unsalted butter
- 1 3/4 cups water
- 2 tablespoons finely chopped fresh cilantro
- 1 small garlic clove, minced
Preparation 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. Cooks' note:• Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving. *Available at Latin markets and some supermarkets.Each serving contains about 41 calories and 2 grams fat. Nutritional analysis provided by Bon Appétit
Preparation 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. Cooks' note:• Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving. *Available at Latin markets and some supermarkets.Each serving contains about 41 calories and 2 grams fat. Nutritional analysis provided by Bon Appétit
