SOUP
NICARAGUAN CHAYOTE SOUP
Pale green, pear-shaped chayote is widely available in supermarkets.
• 2 large chayotes, seeded, peeled and sliced
• Salt
• 2 tablespoons butter
• 1 medium yellow onion, finely chopped
• 1 large garlic clove, chopped
• 1 tablespoon all-purpose flour
• 4 cups chicken stock (homemade or canned)
• White pepper
• ½ pound chicken breast, cooked and shredded (about 1 cup)
• Croutons
Put the chayotes in a saucepan with salted water to cover. Simmer, covered, until tender, about 20 minutes. Transfer to a blender or food processor with 2 cups of the cooking liquid and blend until smooth. Discard any remaining cooking liquid.
Melt the butter in a saucepan over medium-high heat. Cook the onion and garlic until soft, 3 to 4 minutes. Stir in the flour and cook, stirring, for a minute without letting it brown.
Add the stock and cook, stirring, until smooth. Add chayote puree, season to taste with salt and pepper, and simmer over low heat, covered, for about 5 minutes, stirring from time to time. Divide among 6 soup bowls and serve topped with chicken shreds and croutons. Makes 6 servings.
Source: Adapted from The Book of Latin American Cooking by Elizabeth Lambert Ortiz (Ecco, 1979).
Per serving: 213 calories (13 percent from fat), 2.9 g fat (0.5 g saturated, 0.4 g monounsaturated), 229.8 mg cholesterol, 32 g protein, 13.5 g carbohydrates, 0.9 g fiber, 227.2 mg sodium.
