Chayote Soup

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Chayote Soup

 

2 scallions, minced

1 small garlic clove, minced

1/4 teaspoon minced small fresh hot green chile such as serrano or Thai, or

to taste

1/2 tablespoon unsalted butter

1 1/2 lb chayotes, peeled, quartered lengthwise, cut into 1/2-inch pieces, 4

cups

1/2 teaspoon salt

2 tablespoons finely chopped fresh cilantro

1 3/4 cups water

 

Garnish: fresh cilantro sprigs

 

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.

Makes 4 servings.