Ingredients with Measurements:
- 2 chayotes, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 4 cups of chicken broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cumin
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of paprika
- 1/4 teaspoon of chili powder
- 1/4 cup of fresh cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until the onion is translucent.
3. Add the diced chayote to the pot and sauté for another 2-3 minutes.
4. Pour the chicken broth into the pot and add the salt, black pepper, cumin, dried oregano, dried thyme, paprika, and chili powder.
5. Bring the mixture to a boil and then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes until the chayote is tender.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using an immersion blender or regular blender, blend the soup until it is smooth and creamy.
8. Return the pot to the heat and let it simmer for another 5 minutes.
9. Add the chopped cilantro to the pot and stir to combine.
10. Serve the soup hot with a lime wedge on the side.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Fat per serving: 6g
Carbohydrates per serving: 14g
Protein per serving: 4g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
- Fresh cilantro can be substituted with fresh parsley or dried cilantro.
Variations:
- Add diced potatoes or carrots to the soup for extra texture.
- Top the soup with crumbled queso fresco or diced avocado for added flavor.
Tips and tricks:
- Be careful when blending the soup as it will be hot. Allow it to cool slightly before blending.
- Adjust the seasoning to your taste by adding more salt, pepper, or spices as needed.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat until it is heated through.
Presentation ideas:
- Serve the soup in a bowl with a lime wedge on the side.
Garnishes:
- Garnish the soup with fresh cilantro, crumbled queso fresco, or diced avocado.
Pairings:
- Serve the soup with warm tortillas or crusty bread.
Suggested side dishes:
- Serve the soup with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the soup until the chayote is tender to ensure it is safe to eat.
Food history:
- Caldo Avá de Chayote is a traditional soup from Paraguay that is made with chayote, a type of squash that is commonly used in Latin American cuisine.
Flavor profiles:
- This soup has a creamy and slightly spicy flavor with hints of cumin and oregano.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Mexican