The Chayote is an interesting ingredient you can use in delicious soups and creams, and also in other mexican cuisine recipes. So much, that I wonder why the chayote was not universally adopted first, even before potatoes, for this purpose... This cream of chayote is a rich and tasty soup recipe, that is also easy to make…
Ingredients
* 2 chayotes
* 1 tablespoon butter
* 1 small onion, very finely chopped
* 1 clove garlic, minced
* 2 tablespoons cornstarch
* 2 cups milk
* 2 cups homemade chicken broth
* Salt and pepper, to taste
* 1 cup cream
* A few cilantro leaves
Preparation
2) Melt the butter in a saucepan over medium-high heat; add the onion and the garlic. Cook until translucent, then add the cornstarch to brown by cooking a few more minutes.
3) Pour the milk in, the liquefied chayotes, the chicken broth, salt and pepper. Simmer for 10 minutes, or until you feel it is ready.
4) Shortly before serving, add the cream and whisk until perfectly smooth; heat the soup back up and pour in each individual bowl, which you will garnish with croutons and cilantro leaves. Serve to your guests...
Privacy policy. Click on the red chile to get back to home page!