- 2 scallions, minced
- 1 small garlic clove, minced
- ¼ teaspoon minced small fresh hot green chile such as serrano or Thai, or to taste
- ½ tablespoon unsalted butter
- 1 ½ lb chayotes (2 to 3), peeled, quartered lengthwise, and pitted if necessary, then cut into 1/2-inch pieces (4 cups)
- ½ teaspoon salt
- 2 tablespoons finely chopped fresh cilantro
- 1 3/4 cups water
- Garnish: fresh cilantro sprigs
Cook scallions, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add chayotes, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes.
Add water and simmer, covered, until chayotes are very tender, 12 to 15 minutes (check so they don’t turn soggy).
Stir in remaining tablespoon cilantro and purée soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.
Recipe from: Miguel Angel Castillo.