Why I Love This Recipe
This soup can be downright cheap to make-yet tastes like you blew your budget.
Be sure and wear gloves when handling the chayotes, which are also known as chokos. They emit a resin which is hard to get off. If the chayotes are older(i.e. the skin is tough),it is best to peel them.
Ingredients You'll Need
Fresh Chayote/Choko Soup
1 small white onion, chopped
2 small garlic cloves, chopped
1/2 teaspoon minced small fresh hot green chile such as serrano or Thai, or to taste
1/2 tablespoon unsalted butter
1 1/2 lb chayotes/chokos (2 to 3), peeled, quartered lengthwise, and pitted if necessary, then cut into 1/2-inch pieces (4 cups)
1/2 teaspoon salt
2 tablespoons finely chopped fresh cilantro
1 3/4 cups water
Garnish: fresh cilantro sprigs
Cook onion, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add chayotes(chokos), salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.
Stir in remaining tablespoon cilantro and purée soup in 2 batches in a blender or use a Kitchen Aid immersion blender until smooth (use caution when blending hot liquids).
Season with salt. Enjoy!