Wednesday, November 4, 2009

Chayote Ugly! {Cream of Chayote Soup}


Today, I feel that I have finally made my peace with Chayote. 

Years ago, I had a torrid romance with chayote.  It was during my last pregnancy.  I craved nothing but chayote.  Steamed chayote, raw chayote, fried chayote.  I didn't care how it was prepared, all I knew was that I had to have it!  My obsession with chayote grew as the months passed.

Until one day, I found myself bored with chayote.   It's taste was no longer appealing to me.  I could not bare even the sight of it.  A classic case of too much of a good thing.  Finally, I turned my back on chayote. Never again would my lips taste chayote.  I ignored it when our paths crossed at the mercado (market).  Yes, there were days that I would mourn over the happier moments of our love affair, but alas, I couldn't erase the feelings of disgust that I felt.

But fate had other plans.  This morning, chayote showed up at my doorstep. Gone were the feelings of resentment, and in its place were feelings of hope.  I knew immediately what I wanted to do with chayote.  I wanted to savor it, breathe it in and simply revel in its deliciousness. 

My recipe for Crema de Chayote (Cream of Chayote) was the perfect reconciliation.

lacocinadeleslie.com

Crema de Chayote
(Cream of Chayote Soup)

Ingredients:
  • 2 Chayotes, peeled and chopped
  • 1/4 cup onion
  • 1 sprig Cilantro
  • 2 cups chicken or vegetable broth
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk


Directions:
In a medium saucepan, heat the chayote, the onion, the cilantro and the chicken broth over medium heat until chayote is tender.



Let chayote cool 5 to 10 minutes.  Pour the cooked ingredients into a blender cup.  Puree until smooth; set aside.

In the same saucepan, melt the butter.  Add flour and mix well.  Let cook for 1 minute.



Gradually add the milk.  Whisk until well combined.  Season with salt and pepper.



Cook until milk mixture thickens slightly.  Add chayote puree.  Stir until well combined.  Cook over medium heat 5 minutes.



Enjoy!!!

lacocinadeleslie.com


With Love,
Leslie Limon

3 comments:

  1. Leslie, this looks delicious—and I really like your creative writing. Lynn

    ReplyDelete
  2. You made me smile with you love-affair story :)

    Soup looks awesome btw and I never would have thought to do it, the only think I knew to do with these things was to chop 'em up an throw 'em in a caldo :P If you continue to speak to the Chayote's I hope you'll share some more things to do with it :)

    ReplyDelete
  3. The mom in the family that my son lived with in Colima for his first year of college in Mexico hosted me when I came for a visit. (hmm, 1993?) Knowing I was a vegetarian she made chayote kind of like a twice baked potato (the meat had been scooped out and combined with something (crema?) and then put back in. Then there was a delicious light brown salsa that went on top. I still dream about it.

    Hint, Hint?

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...