Best Creamed Chayote With Chives Recipes

Creamed Chayote Soup image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 to 2 strips bacon or 2 tablespoons butter
1 medium yellow onion, peeled and diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 cups chicken broth, vegetable stock or water
2 bay leaves
1 small potato, peeled and sliced
4 medium chayote, peeled and seeded
1 cup cream or half and half
Lime wedges, for garnish

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 image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 9

1 large slice bacon or 2 tablespoons unsalted butter
1 yellow onion, diced
1 teaspoon freshly ground pepper
5 cups chicken stock, vegetable stock or water
2 bay leaves
1 small boiling potato, peeled and sliced
4 chayotes, peeled, seeded and sliced
1 cup heavy cream or half-and-half
2 limes, thinly sliced

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.

Cream of Chayote Soup image

Provided by Witch Doctor

Categories Potato

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 slice bacon or 2 tablespoons unsalted butter
1 yellow onion, diced
1 teaspoon salt
1/2 teaspoon fresh ground pepper
5 cups chicken stock, vegetable stock or 5 cups water
2 bay leaves
1 small boiling potato, peeled and sliced
4 chayotes squash, peeled, seeded and sliced
1 cup heavy cream or 1 cup half-and-half
2 limes, thinly sliced

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.

Nutrition Facts : Calories 279.7, Fat 19.1, SaturatedFat 10.4, Cholesterol 62.9, Sodium 724.6, Carbohydrate 21, Fiber 2.7, Sugar 7.4, Protein 8.6

Creamed Chayote with Chives image

Yield Serves 6

Number Of Ingredients 4

4 chayotes (about 2 1/2 pounds)
2 tablespoons vegetable oil
1 cup heavy cream
3 tablespoons chopped fresh chives

Steps:

Cut each chayote lengthwise into 1/2-inch wedges and discard seed if necessary. In a 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook chayotes, stirring occasionally, until crisp-tender, about 5 minutes. Add cream and simmer until chayotes are tender and cream is slightly thickened, about 3 minutes. Add chives and season with salt.