Cream of Chayote Soup
This soup rcipe was in a great cookbook called Les Dames D’Escoffier it is a recipe from Barbara Pool Fenzl from Phoenix Le Gourmettes Cooking School. She also hosted Savor the SouthWest on PBS and has written the companion cookbook, one of my favorites among many others like South West The beautiful Cookbook. This recipe is easy and delicious, a real hit and now a staple on my menu for Thanksgiving dinner.
Makes 7 cups
- 1 tablespoon unsalted butter
- ½ cup diced onion
- 1 tablespoon finely chopped garlic
- 1 serrano chile pepper, seeded and finely chopped
- 1 ½ pounds chayote, peeled, cored and cut into ½ inch dice
- 1 teaspoon salt plus additional as needed
- 10 grinds black pepper plus additional as needed
- 2 cups vegetable or chicken broth (more to thin if desired)
- ½ cup chopped cilantro leaves, divided (I use parsley for people who dislike cilantro)
- 1 cup heavy cream, divided (to lower fat I have used cashew cream- see recipe on website www.kimanddon.com or try Yogurt, I like the Greek)
- Heat the butter in a medium saucepan over medium heat
- Add the onion, garlic and Serrano pepper
- Cook until softened, about 5 minutes
- Add chayote, salt, and pepper and continue to cook, stirring, another 2 to 3 minutes.
- Add broth and bring to a boil.
- Lower heat, cover, and cook until the squash is tender, about 20 minutes.
- Cool slightly add ¼ cup of the cilantro and put the mixture into the bowl of a food processor fitted with a steel blade – blend until smooth. If necessary puree in small batches. ( I use my immersion blender in the pot, it is great, no small batches + less to wash!)
- Return the mixture to the saucepan and add ½ cup of the cream.
- Reheat the soup to a simmer and check for seasoning and thickness.
- If desired, add salt or pepper, or thin the soup with broth.
- To serve ladel the soup into bowls, Drizzle the remaining cream over the top and sprinkle with the remaining cilantro. Serve immediately…Enjoy!