Chayote Chicken Soup
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INGREDIENTS 3 medium-size chayotes, pared, seeded and sliced
2 tablespoons butter
1 onion, minced
1 garlic clove, minced
1 tablespoon flour
1 quart Chicken stock
Salt and freshly ground white pepper
2 cups shredded cooked chicken breast
2 tablespoons chopped fresh cilantro, parsley or chivesBring a medium-size pan of water to a boil, add the chayote slices, lower the heat and simmer for about 30 to 40 minutes or until tender. (Mature chayotes may take up to 1 hour.) Drain the chayotes and reserve 2 cups of the cooking liquor.
Work the chayotes to a pureé in a blender or food processor, adding some of the cooking liquor if necessary. Transfer the pureé to a saucepan with the rest of the cooking liquor and reserve.
Melt the butter in a skillet and sauté the onion and garlic for about 5 minutes until the onion is soft and lightly colored. Stir in the flour and cook, stirring, over medium heat for 1 minute. Stir in enough of the chicken stock to make a smooth sauce. Add the sauce to the vegetable pureé with the rest of the chicken stock, stirring.
Season the soup with salt and pepper and simmer to blend the flavors for 2 to 3 minutes. Add the chicken breast and simmer just long enough to heat the meat through.
Pour into a warmed tureen or divide among individual soup bowls making sure each has some of the chicken. Garnish with the chopped fresh cilantro leaves and serve.
Serves 8