Cold 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 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.

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.

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.

CHINESE CHAYOTE SOUP

Steps:

• Boil 12 cups of water in a large pot.
• Slice the pork and place it in hot water; stir and leave for 1 minute, drain and rinse in cold water.
• Peel and core the chayote and cut it into large chunks.
• Peel and cut carrots into medium chunks.
• Heat oil in the pan to medium and add ginger till fragrant.
• Add the chayote chunks and stir fry for 1 minute until fragrant.
• Add the carrots and stir fry for 1 minute.
• Add all the ingredients into the boiling water.
• Boil on high heat for 10 minutes, then reduce to medium-high for 10 minutes, and finally to medium heat for 20 minutes.
• Add salt to taste and serve.

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 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.

COLD CHAYOTE SOUP

Steps:

• 1. In a heavy saucepan, heat the butter over medium heat. Add the leek, onion, garlic, and chile. Cover and cook slowly at medium-low heat 3 minutes. Add the chayote and cook, stirring frequently, 5 minutes. Add the stock or broth and the salt. Bring to a boil. Add the cilantro bouquet, reduce heat to low, and simmer until the chayote is tender, about 15 minutes. Discard the cilantro. Cool the soup to lukewarm. 2. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and bring to a boil. Add the cream and simmer, uncovered, 5 minutes, stirring with a wooden spoon. Adjust seasoning, remembering that the seasoning's impact will decrease once the soup chills. Refrigerate until the soup is very cold, at least 4 hours. Serve in bowls placed on crushed ice, if possible. Garnish with freshly peeled diced apple. NOTE: Peel and dice the cold apple at the very last minute. Do not rub with lemon or lime juice, and don't soak in water, or the apple will lose flavor and crisp texture.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SOPA FRIA DE CHAYOTE

Steps:

• Melt butter in a stockpot over medium heat. Add leeks and onion; cook until translucent, about 2 minutes. Add garlic and jalapeno; cook 2 minutes. Add chayote, cilantro, and enough water to cover (about 8 cups); bring to a boil over medium-high heat. Reduce heat; simmer until squash is soft, about 25 minutes.
• Prepare an ice bath. Puree mixture in a blender, working in batches so as not to fill more than halfway. Pass through a fine sieve into a large bowl set in ice bath. Season with salt; let cool completely, stirring frequently. Stir in cream.
• Just before serving, core apples and cut into 1/4-inch dice; stir half into soup. Garnish servings with remaining apple.

COLD CHAYOTE SOUP

Steps:

• 1. In a heavy saucepan, heat the butter over medium heat. Add the leek, onion, garlic, and chile. Cover and cook slowly at medium-low heat 3 minutes. Add the chayote and cook, stirring frequently, 5 minutes. Add the stock or broth and the salt. Bring to a boil. Add the cilantro bouquet, reduce heat to low, and simmer until the chayote is tender, about 15 minutes. Discard the cilantro. Cool the soup to lukewarm. 2. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and bring to a boil. Add the cream and simmer, uncovered, 5 minutes, stirring with a wooden spoon. Adjust seasoning, remembering that the seasoning's impact will decrease once the soup chills. Refrigerate until the soup is very cold, at least 4 hours. Serve in bowls placed on crushed ice, if possible. Garnish with freshly peeled diced apple. NOTE: Peel and dice the cold apple at the very last minute. Do not rub with lemon or lime juice, and don't soak in water, or the apple will lose flavor and crisp texture.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.