Cold Chayote Soup
Sopa Fria de ChayoteRoberto Santibanez Cervantes, now in Austin, Texas, was among the first young chefs in Mexico to begin experimenting and developing Mexican dishes in the new way called nueva cocina. This simple cold soup is one of Roberto's innovations. Chayote is a pale green pear-shaped member of the squash family.
Ingrediënten
Makes 6 servings
- 1 tablespoon unsalted butter
- 1 small leek white part only, washed and thinly sliced
- ¼ cup chopped white onion
- 1 medium garlic clove chopped
- ½ serrano chile finely chopped with seeds
- 2 chayotes peeled, seeded, and diced in 1⁄4-inch pieces
- 3 cups chicken stock or canned fat-free reduced-sodium chicken broth
- ½ teaspoon salt or to taste
- ¼ small bunch of cilantro washed and tied together in a bouquet
- ½ cup heavy cream
- ½ cold golden delicious apple peeled and diced in 1⁄4-inch pieces just before serving (see Note)
Instructies
- In a heavy saucepan, heat the butter over medium heat.
- Add the leek, onion, garlic, and chile.
- Cover and cook slowly at medium-low heat 3 minutes.
- Add the chayote and cook, stirring frequently, 5 minutes.
- Add the stock or broth and the salt.
- Bring to a boil.
- Add the cilantro bouquet, reduce heat to low, and simmer until the chayote is tender, about 15 minutes.
- Discard the cilantro.
- Cool the soup to lukewarm.
- Transfer the soup to a blender or food processor and purée until smooth.
- Return the soup to the pan and bring to a boil.
- Add the cream and simmer, uncovered, 5 minutes, stirring with a wooden spoon.
- Adjust seasoning, remembering that the seasoning's impact will decrease once the soup chills.
- Refrigerate until the soup is very cold, at least 4 hours.
- Serve in bowls placed on crushed ice, if possible.
- Garnish with freshly peeled diced apple.
Notes / Tips / Wine Advice:
Peel and dice the cold apple at the very last minute. Do not rub with lemon or lime juice, and don't soak in water, or the apple will lose flavor and crisp texture.
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