Mexico Sopa de Chayote
The word chayote derives from the Nahuatl word chayohtll and refers to an edible plant from the gourd family. Originally from Mesoamerica, this fruit is also grown in other countries such as Brazil and Australia. It was one of the many foods introduced to Europe by early explorers. Mostly, it is cooked (boiled, fried, or baked), but it can also be eaten raw in salads. Its tuberous, edible root is called chinchayote in Mexico and can be fried just like potatoes.
Recipe Servings: 4–6
Ingredients
- 4 chayotes
- 4 qt (4 L) chicken stock
- ¼ onion, finely chopped
- 1 clove garlic, finely chopped
- 2 epazote leaves
- 1 smoke-dried jalapeño
- Salt, to taste
Directions
- Peel the chayotes and cut into small cubes.
- In a medium saucepan over medium heat, pour the chicken stock and add the chayotes, onions, garlic, epazote, and smoke-dried jalapeño. Add salt to taste.
- Boil until the chayote pieces are tender (about 10 minutes).
- Serve hot.
Notes
Some recipes add milk to make a cream soup. In Asian dishes (from the Philippines, China, or Thailand), chayote is stir-fried with other vegetables or is part of chop suey. In Brazil, it can be breaded and fried, and in India, its fruit, roots, and shoots are used for curries.
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