Chayote Thanks Shelly

[Guest guest]

I forgot about reposting this wonderful soup recipe

for the group.

I'll have to make it again real soon, it is a great

recipe.

Donna

 

--- Shelly <anislandgirl wrote:

 

> I think chayote is awesome in soup! It retains it's

> shape and

> doesn't turn to mush like so many veggies do. I

> don't peel mine -

> didn't know you were supposed to. LOL! Here is a

> great recipe to try

> it in (Thanks to Donna! comments are hers):

>

>

> " San Cristobal Vegetable Soup "

>

> 3 quarts of water

> 1 red onion (I used a sweet brown one)

> 5 garlic cloves, chopped

> 1 cup celery, chopped

> 2 Tblspns. olive oil

> 5 Italian (roma) tomatoes, peeled and chopped

> 1 bunch of Swiss chard (1/4 lb.) chopped

> 3 carrots, chopped

> 1 chayote squash, chopped

> 1/2 cup fresh parsley chopped (I used cilantro)

> 1 tsp. fresh thyme or 1/2 tsp. dried

> 1 tsp. oregano

> 1 potato diced (I added this, recipe doesn't

> call for it)

> 2 small whole chipotle chiles (I used 3/4 of

> one, I'm scared

> LOL)

> sea salt to taste

>

> Put the 3 quarts of water on to boil. Saute onion

> in olive oil and

> then add the garlic and celery, saute 5 mins. over

> medium flame.

> Loosen

> skins of the tomatoes by putting them in the boiling

> water for a few

> minutes and them in cold water. Peel, seed and chop

> the tomatoes,

> and add

> to the onion mixture, stirring occasionally. Add

> the Swiss chard

> and

> continue to stir for 5 mins. Add the remaining

> ingredients to the

> water

> along with the sauteed onion chard mixture to the

> water, bring to

> boil

> and simmer for 1/2 hour.

> Remove the chilies. If you want the soup to be

> spicy, blend the

> chiles

> with a little broth and return to the soup. You can

> blend some of

> the

> vegetables to thicken soup. (I added a large diced

> potato to mine

> when

> cooking.)

> Serve hot with soft, hot tortillas and some salsa.

>

>

>

>

 

 

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