Sopa De Chayote (Chayote Soup)
By Chef Aaron Sanchez

  • Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 medium White Onion chopped
  • 2 cloves Organic Garlic chopped
  • 1 Jalapeno Chile chopped
  • 1/2 Fennel Bulb cored and sliced
  • 1 teaspoon Fennel Seed
  • 3 Chayote Squash halved rinsed and chopped (see Note at the end of recipe)
  • 1 quart Vegetable Broth
  • 1 cup Cilantro coarsely chopped
  • 1 cup Heavy Cream
  • Salt and Fresh Ground Black Pepper

  • Directions

  • Coat a stockpot with the oil and place over medium heat.

  • Add the onion, garlic, jalapeno, fennel, and fennel seed.

  • Cook for 5 minutes to soften.

  • Add the chayotes, stirring to incorporate.

  • Pour in the broth and simmer for 20 minutes, uncovered, until the chayote is tender.

  • Remove from the heat.

  • Working in batches, puree the soup and cilantro together in a blender or food processor.

  • Return the pureed soup to the pot off the heat.

  • Stir the cream into the hot soup to lighten it and season with salt and pepper to taste.

  • Notes:

  • To prepare chayotes, remove the waxy skin with a vegetable peeler under running water. Halve the chayote lengthwise, scoop out the soft pit with a spoon, and cut into chunks. Wash your hands to remove the sticky film.

  • Used 6 servings; used 1/2 teaspoon salt; used 1/2 teaspoon ground white pepper