chayote soup
 
the delicately flavored fruit chayote is ubiquitous in the central 
highlands of mexico. it varies greatly in size, ranges in color from 
white to dark green, and can have prickly or smooth skin. the variety 
most commonly available in the united states (also known as a vegetable 
pear or mirliton) has smooth, pale green skin that can be eaten but is 
sometimes removed. 
active time: 30 min start to finish: 45 min 
 
2   scallions, minced
1 small  garlic clove, minced
1/4 tsp  minced small fresh hot green chile such as serrano or
  thai, or to taste
1/2 Tbsp  unsalted butter
1-1/2 lb.  chayotes* (2 to 3), peeled, quartered lengthwise, and pitted
  if necessary, then cut into 1/2-inch pieces (4 cups)
1/2 tsp  salt
2 Tbsp  finely chopped fresh cilantro
1-3/4 cup  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 puree soup in 2 batches in a 
blender until smooth (use caution when blending hot liquids). season 
with salt. 
 
cooks' note: 
. soup can be made 1 day ahead and cooled, uncovered, then chilled, 
covered. reheat before serving. 
 
*available at latin markets and some supermarkets. 
 
each serving contains about 41 calories and 2 grams fat. 
makes 4 servings. 
 
gourmet 
source: http://www.epicurious.com/recipes/recipe_views/views/107958/ 
 
 
 
 
 
 
(ID: 75102) Mirror: rec.food.recipes: Sat, Jan 8, 2005


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