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Ingredients
| chicken bouillon: 2 cubes (crumbled) |
| water: 2 cups (hot) |
| unsalted butter: 1 tsp |
| onions (chopped): 1/2 cup |
| garlic: 3 cloves |
| red pepper flakes: 1 pinch |
| fresh cilantro (coriander): 2 tsp |
| black pepper: 1 dash |
| salt: 1 dash |
| chayote squash: 2 (peeled and cut into 1/2-inch pieces) |
Chayote Soup
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Dissolve the bouillon in the hot water.
- Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.
- Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.