Chayote Soup
Chayote Soup
From Melissa's.
Ingredients:
2 tablespoons extra virgin olive oil
1/2 medium red onion, chopped
2 cloves garlic, chopped
1 teaspoon dried parsley (I generally leave this out)
2 chayote squash, halved, rinsed, and chopped
1 can vegetable broth
1/3 cup dried cilantro (add and taste, should take less)
1/2-3/4 cup soy milk
Salt and pepper
Directions:
Coat a stockpot with the oil and place over medium heat. Add the onion, garlic, and dried parsley. 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, puree the soup and dried cilantro together in a blender or food processor. Return the pureed soup to the pot off the heat. Stir the soy milk into the hot soup to lighten it and season with salt and pepper to taste.
Note:
To prepare chayotes, remove the waxy skin with a vegetable peeler under running water. Halve the chayote lengthwise, scoop out the soft pit with a spoon, and cut into chunks. Wash your hands to remove the sticky film. The sap can make your skin peel (as seen below), but it's harmless.
