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

chayote_poblano

[donotprint]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:

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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. Hi, My daughter sent me this page and we both made this soup, somewhat differently, but similar and WOW, it’s a keeper! I used a whole onion, a bit of red pepper flakes, duck broth (it’s what I had on hand) and two poblanos. Sauted the onion, added the flakes, squash and broth,… cooked while I did the peppers and then added them. After all was tender, did it all in the blender. Wow, nice and spicy! Thanks, I never used chayote before.

  2. I like the chayote cooked with chicken and tomatoes in my iron skillet. I add cumin and a hint of chili powder, but I bet that poblano (growing in my garden right now) would be good to add. I will definitely try your soup recipe even though it is summer!!

  3. What I love about this recipe is although it uses two unique ingredients to my kitchen, that is the base of them. It is not as if I have to buy a ton of extra to experience the flavors of the chayote and the poblano; it’s a very economical meal.

    That said, we all we had, pretty much, was chayote, poblano and broth. We decided to experiment a tad. I thought ‘mole’ and added a touch of dutch processed cocoa to mine. It was great! That said, I secretly think it was a little better pre-mole – the simplicity of the flavors was light and spicy. I do wish we had cilantro handy; that would have added a lovely flavor component.

    Thank you for such a wonderful recipe!

  4. Pingback: Agua de Chayote | Sweet Life

  5. Chayote is a squash not spicy. Soup was probably spicy because the seeds and inside vein of the poblano peppers weren’t removed.

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