Name: Chayote Soup (Sopa de chayote)
Yield: Serves 4 to 6
Cuisine: American
Ingredients: Salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 jalapeño, chopped; 2 garlic cloves, chopped; 1 medium white onion, chopped; ½ fennel bulb, cored and sliced; 1 teaspoon fennel seed; 3 chayotes, halved, rinsed, and chopped (see Note); 1 quart canned vegetable broth; 1 cup coarsely chopped cilantro; 1 cup heavy cream

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Chayote soup is popular in Mexico and the Caribbean, and is the perfect prelude to any summer meal, served hot or cold. An added bonus is that it is vegetarian. The subtle chayote takes on other flavors beautifully, like the licorice taste of the fennel.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium white onion, chopped
2 garlic cloves

Method

Coat a stockpot with the oil and place over medium heat. Add the onion, garlic, jalapeño, fennel, and fennel seed. Cook for 5 minutes to soften. Add the chayotes, stirring to incorporate. Pour in the broth and simmer for 20 minutes, uncovered, until the chayote is tender.

Remove from the heat. Working in batches, purée the soup and cilantro together in a blender or food processor. Retur