Soups and Salads — By Ben on 16 January 2009
Chayote and poblano soup

chayote_poblano

Brrrrr! It is cold today. The thermometer read -11ºF (around -23ºC) when we woke up this morning. That is cold. But I don’t mind it. Even though I like every season of the year winter is still my favorite. What’s not to love? Cold and short days to snuggle, watch movies or read a good book next to a fireplace while the snow covers the world with a white cold blanket. Oh so beautiful!

Anyway, this time of the year calls for a lot of comfort food and what is more comforting than a bowl of soup? Yesterday I made this soup with two ingredients that I have presented to you before on this blog, chayotes:

and poblano peppers:

Chayote and roasted poblano soup
Makes 4 servings

For this recipe you will need:

  • 2 chayotes
  • 4 cups chicken broth
  • 1 large poblano pepper, roasted and cleaned (click here for a video on how to roast peppers)
  • 1/2 onion
  • fresh cilantro (optional)
  • salt and pepper
  • oregano
  • parsley flakes
  • cream, green onions and queso fresco for garnish

Note: I don’t include the amounts for spices because they should be used according to taste.

Preparation:

  1. Clean chayotes (click here for a video on how to prepare chayotes) and boil them in chicken broth until tender.
  2. Blend chayotes, poblano pepper, onion and cilantro with about 1 cup of the chicken broth until smooth.
  3. Return to the pot with the rest of the broth and bring to a boil. Reduce heat to slow, add seasoning and spices and cover.
  4. Simmer for 15 minutes or until the soup thickens. Stir constantly.
  5. Serve and garnish with cream, green onions and queso fresco.
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There you have it, a spicy soup that will bring you back to life in this freezing weather.

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(27) Readers Comments

  1. I’m the opposite! Stinking hot (though slightly cooler today!)…nonetheless, the soup looks comforting and delicious. Not to mention spicy!

  2. Wow, this is different. Beautiful pictures too. What makes this spicy? I thought the poblanos were mild.

  3. OH yeah, I’m hungry now!
    I have a bag of jalapenos on the counter with a recipe for
    cream of jalapeno soup waiting to be explored.

    Thanks for making me drool :D

  4. The soup looks great! I haven’t had chayotes is that what makes this soup spicy?

    • No Chayote has little taste.
      bob

  5. You can have my heart for a pot of this soup!! Gorgeous photo of the roasted poblano.

  6. Ummmm, the roasted poblanos are enough for me, just a hint of heat. I must try chayotes…on the list.

  7. Ben, Once again, poblanos RULE! Love the new look and the recipe is to die for, as usual!

  8. Ben, que rica! creo que ya tengo la sopa que cenaré la próxima semana, porque además no es muy engordativa!!!!

    Saludos!!!

  9. We just took a stab at a chayote soup too that we’ll post next week! Wow, funny you just did one. :) Those chayotes take a whole lot to give ‘em flavor, but they’re really good.

  10. Hi there Ben. You know, I’ve never had chayote. I’ve heard of it, but have never had the opportunity to try it. But your soup looks so delicious I’m going to try and find some at the supermarket this weekend. Besides, anything made with poblanos has got to be good. Bien hecho corazon.

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