Cream of Chayote (Crema de chayote)

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…

| Yield: 4 portions | Preparation: | Cooking time: | Total time: | | by:

The mexican cream of chayote


* 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


1) Cook the chayotes in enough boiling water until they are tender, about 20 minutes. Peel and blend using a blender with a few tablespoons of the water you cooked the chayotes in, pulsing until you get a thick puree. Strain to smooth.

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...

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