Best Chayote Soup Recipes

CHAYOTE SOUP

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.

CHAYOTE SOUP

Steps:

• 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.

CHICKEN AND CHAYOTE SOUP

Steps:

• Cut up chicken into serving size pieces.
• Heat oil in a large pot or Dutch oven. Brown chicken, ginger and garlic. Be careful not to burn garlic.
• Add broth, salt, and pepper.
• Cover; simmer for 2-1/2 hours or until chicken is tender.
• Peel chayote and remove seed. Cut chayote into one inch cubes. Add chayote to pot and cook until chayote is fork tender. (10-15 minutes).
• Serve over hot rice in a bowl. Makes six servings.
• Fish sauce can be substituted for salt or 2 green papayas can be substituted for chayote.

CHAYOTE SOUP WITH LEMONGRASS AND GINGER

Steps:

• Combine first 7 ingredients in large pot. Bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Strain liquid into bowl; return to same pot. Discard solids in strainer.
• Bring liquid in pot to boil. Add squash; reduce heat and simmer until squash are crisp-tender, about 7 minutes. Stir in lemon juice. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, if desired.) Stir in parsley. Serve soup hot or chilled.

CRAWFISH MIRLITON (CHAYOTE) SOUP

Steps:

• Stir dried herbs into broth and set aside.
• Saute crawfish tails in butter until warm and cooked through.
• Drain butter and crawfish juice into a pot. Set crawfish aside for later.
• Add onions, garlic, cayenne, and crab boil to butter and cook over low heat until onions are soft.
• Add mirliton and cook for 2-3 minutes, stirring occasionally.
• Pour broth into pot, cover, and simmer over low heat. 25 minutes for peeled mirliton, and 30 for unpeeled.
• Use a food processor or blender to puree soup.
• Return soup to low heat, and gradually add in crawfish tails. Stir until tails are brought up to the soup's temperature.

CREAM OF CHAYOTE SOUP

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.

CORN AND CHAYOTE SQUASH SOUP

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.

CREAMED CHAYOTE SOUP

Steps:

• Cook whole bacon strips slowly over low heat in a large soup pot until almost all fat is rendered out, or omit bacon and melt butter. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft. Meanwhile, finely chop chayote in a food processor.
• Remove and discard bay leaves and bacon and add chopped chayote. Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes.
• Puree in a blender until smooth. Strain back into pot, pressing with a ladle to extract all juices. Add cream or half and half. Bring to a boil and remove from heat. Serve immediately with lime wedges.

CREAM OF CHAYOTE SOUP

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.

CHAYOTE SQUASH SOUP

Steps:

• 1. in a pan with medium fire add butter, onion and celery and sautee until onions are translucent .
• 2. add garlic, chayote, serrano pepper and cumin seeds stir well.
• 3. cover the pan with a lid and let cook for 5 minutes.
• 4. add two cups of water and salt and let cook for more 10 minutes or until the chayote is soft.
• 5. remove from stove and carefully blend all the mix adding the mint leaves and avocado.
• serve in bowl and garnish it with a little ghee, pumkin seeds and one or two mint leaves.
• note : remove the ceanter cap of the blender and put a cloth on top to prevent accidents, pur the mix back in to the pan and mix awell making sure the mix has a good consistency you can add more water if need it.

CHILLED CHAYOTE SOUP WITH CILANTRO CREMA FRESCA

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.

ASPARAGUS, CHAYOTE AND WHITE BEAN SOUP

Steps:

• Peel and cube the squash. Trim the asparagus and cut into 1" lengths, reserving the tips. Heat oil in a large pot and sauté the onions over medium heat until soft, about 2 minutes. Try not to brown the onions. Add the garlic, sauté for 1 min, add the squash and asparagus stalks and sauté for 5 minutes more or until the squash just starts to soften. Add the chick stock, white beans, black pepper and Serrano chile and simmer for 10 minutes. Add the asparagus tips during the last 3 minutes of cooking. Serve with lemon wedges, parmesan and cracked black pepper. The Serrano chile will add just a touch of heat to the broth, but it adds a bright red contrast to the otherwise pale green vegetables. Your guests should be warned - the chile is here for looks and flavor, not for eating!

LOU'S CHAYOTE SOUP

Steps:

• Peel, pit and quarter chayote, then cut into 1/2-inch pieces.
• Cook scallions, garlic, and chili in butter in a heavy 3 quart saucepan over moderately low heat, stirring, until softened.
• Stir in allspice and cumin; cook 1 minute.
• Add chayote, oregano and half of the cilantro and cook, stirring, for 2 minutes.
• Add chicken broth and simmer, covered, until chayotes are very tender, about 20 minutes.
• Remove from heat and discard chili pepper.
• Stir in remaining cilantro.
• Purée soup in a blender until smooth.
• Season to taste with salt and pepper.

CHAYOTE SOUP

Steps:

• 1. Cook the chayote in a pan of boiling salted water to cover, until tender, 30 to 40 minutes. Cool under cold running water. Peel and discard the thin outer skin. Slice the chayotes crosswise, and reserve in a blender or food processor. 2. In a large saucepan, heat the oil and butter over medium heat and cook the onion until softened, 3 to 4 minutes. Add the oregano, red pepper, broth, zucchini, jalapeño, cilantro, and masa harina. Bring to a boil, reduce the heat to low, cover and simmer until the zucchini is tender, about 10 minutes. 3. Transfer the soup to a the blender or food processor with the chayote and purée until smooth. Return the soup to the pan and bring to a boil, over medium-low heat, stirring frequently, and cook 3 to 4 minutes. Season with salt. Serve hot with a swirl of crema on top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.