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Soup & Stew
Mexican
6 servings
20 minutes
30 minutes
2 tablespoons extra virgin olive oil
1 medium white onion, chopped
2 cloves organic garlic, chopped
1 Jalapeno Chile, chopped
1/2 fennel bulb, cored and sliced
1 teaspoon fennel seed
3 Chayote squashes, halved, rinsed, and chopped (see note at the end of recipe)
1 quart vegetable broth
1 cup cilantro, coarsely chopped
1 cup heavy cream
Salt and fresh ground black pepper
Coat a stockpot with the oil and place over medium heat.
Add the onion, garlic, jalapeno, fennel, and fennel seed. Cook for 5 minutes to soften.
Add the chayotes, stirring to incorporate.
Pour in the broth and simmer for 20 minutes, uncovered, until the chayote is tender. Remove from the heat.
Working in batches, puree the soup and cilantro together in a blender or food processor. Return the pureed soup to the pot off the heat.
Stir the cream into the hot soup to lighten it and season with salt and pepper to taste.
To prepare chayote, remove the waxy skin with a vegetable peeler under running water. Halve the chayote lengthwise, scoop out the soft pit with a spoon, and cut into chunks. Wash your hands to remove the sticky film.
