My favorite soup recipe is Chayote Squash Soup. Many people don’t know about the chayote squash–it’s a lovely, versatile ingredient. I was once cooking in Aspen with Jacques Pepin, Julia Child, and about 8 other people and Jullia had never seen one. It was such a thrill for me to teach her something!!

 

 

Ingredients:

  • 1 tablespoon unsalted butter
  • 1/2 cup diced onion
  • 1 tablespoon finely chopped garlic
  • 1 serrrano chile, seeded and finely chopped
  • 2 chayote squash (1-1/2 pounds), peeled, cored and cut into 1/2-inch dice
  • Salt and freshly ground pepper to taste
  • 2 cups vegetable stock
  • 1/4 cup fresh cilantro leaves
  • 1/2 cup heavy cream

Garnish:

  • 1/2 cup heavy cream
  • 1/4 cup chopped chives

Heat butter in a medium saucepan over medium heat; add onion, garlic and chile and cook until softened, about 5 minutes. Add chopped chayote squash, salt and pepper, and continue cooking, stirring, another 2-3 minutes. Add vegetable stock, bring to a boil. Lower heat, cover, and cook until squash is tender, about 20 minutes. Cool slightly and put mixture into a blender. Purée; add cilantro and puree again. Return mixture to the saucepan and add the cream. Season with salt and pepper and heat to the desired temperature. Ladle the soup into bowls. Put the cream in a squeeze bottle; drizzle a little cream and some of the chives over each serving. Serve immediately.

Makes 6 servings

 

About Chef Barbara Fenzi

Barbara Pool Fenzl is a major figure on the American culinary stage. Her first love is teaching, but she is also a cookbook author, magazine writer, and television personality. In 1983, Barbara founded Les Gourmettes Cooking School in Phoenix, which offers demonstration classes that she, restaurant chefs, cookbook authors, and traveling instructors from across the country teach. Barbara was the host of a 13-week PBS television series, “Savor the Southwest,” which aired in 1999 in approximately ninety markets coast to coast, and for the past several years she has hosted cooking-related pledge drives (“A is for Appetizers,” “D is for Desserts,” and so on) on the Phoenix-area PBS station. Barbara is the author of Southwest the Beautiful Cookbook (Collins San Francisco 1994), Savor the Southwest (Bay Books 1999), and Seasonal Southwest Cooking (Northland Publishing 2005). She was also the food editor of Southwest Passages and Phoenix Home and Garden magazines. As if that wasn’t enough work, she is a frequent contributor to Bon Appétit magazine and other national publications.

 

About Savory Choice Broths

The Soup of the Week is brought to you by Savory Creations and their Savory Choice products. When you don’t have time to make your own stock, Into the Soup recommends Savory Choice. It’s our broth of choice. Find it in your local grocery store or buy online by CLICKING HERE