Sopa de Chayote

 (Chayote Soup) 

The mild-flavored chayote squash renders a smooth and creamy soup.

INGREDIENTS

2 large chayotes (about 1 1/2 lb. total weight) 1 tsp. salt, divided

3 cups water

4 tbsp. butter, divided

1/2 to 3/4 lb. boneless, skinless chicken breast, cut into quarters

1 small onion, finely chopped

11/4 tbsp. flour

1/4 tsp. black pepper

2 1/2 cups chicken stock

Cilantro or parsley, chopped

Croutons or toasted bread rounds

PREPARATION

Peel and cut chayotes in half lengthwise. Remove and discard soft inner seed and cut into 1/4-inch cubes. In large stockpot or dutch oven, add chayote, 1/4 teaspoon of the salt, and water. Bring to boil over high heat, then lower to medium heat. Cover and simmer 30 minutes or until pieces are tender. Remove from heat and allow to cool 10 minutes.

 

Strain cooked chayote, reserving liquid. Add half of chayote and 1/2 cup of liquid to blender or food processor and purée several seconds until smooth. Pour into container and repeat process with second batch. Set aside purée and discard any remaining liquid.

Rinse and dry stockpot. In pot over medium-high heat, melt 2 tablespoons of the butter and then brown chicken pieces on all sides for several minutes, until cooked through. Remove chicken and set aside. To same pot add remaining 2 tablespoons of the butter and onion. Sauté and stir 2 minutes. Add flour and stir, thoroughly coating onion. Stir in chayote purée, remaining 3/4 teaspoon of the salt, and black pepper. Keep stirring while slowly pouring in chicken stock, to make smooth mixture. Semicover and simmer 10 minutes. Cut and shred chicken pieces into thin strips, and add to soup. Simmer additional 3 to 5 minutes. Pour into bowls and garnish with chopped cilantro or parsley. Serve with croutons or toasted bread rounds. Makes 4 servings.