Search Bread + Butter

Sunday, June 7, 2009

Ginger Soup with Chayote

Today's the final day to enter the BSI challenge with this week's ingredient of choice Bell Pepper. (here) You've got until tonight. I'll be announcing the winner tomorrow as well as who will be the next host

It's been a while since I've done some type of soup. The last one was my creamy tomato, a couple months back. The weather was rather on the dreary side here in SoCal, I figured it would be a perfect time to make myself some soup. I only had a few ingredients on hand. Half an onion, chicken stock, ginger, and chayote.


Chayote (pronounced chah-yoh-teh). It is a part of the squash family. In tagalog, it's sayote. You can read the history of this vegetable here via wikipedia. It comes in two kinds. Smooth and prickly. A native plant of Mexico. But can also be found in various parts of the world. It has a mild flavor and is a good substitute to green papaya. This vegetable is probably near the top of my favorite vegetables list. I grew up eating it usually sauteéd with some onion or in tinolang manok (chicken ginger stew with vegetables). I realized when I had already started peeling the chayote, I had forgoten to take a picture of it for those who may not know what it looks like. Thank goodness for the interweb.

Picture from Gourmet Sleuth

It can be eaten raw or cooked. You have to be careful when you peel them because they have a slight sticky residue on them that can be annoying to remove from your hands. It's best to wear a glove or hold it in a towel or produce bag. After that, you can handle it however way you want. Be sure to remove the little pit inside also.

I used chicken stock because it reminded me of the stew dish I mention above. But you can use vegetable stock to make this a vegetarian soup. Really easy to make. No complicated ingredients or tricks to do. Takes minutes to cook. Plus ginger is good for the throat and voice. At least, that's what I've been told all these years.

Ginger Soup with Chayote

1 Tbsp sliced fresh ginger
1 sliced chayote (peeled, pitted, sliced) or your vegetable of choice
1 12oz can chicken or vegetable stock
1/2 medium sweet onion (sliced)
1 glove garlic (minced)
3-4 Tbsp Extra Vigrin Olive Oil

Heat the olive oil in pot on a medium flame. When the oil is hot enough sauté the garlic for 30 seconds.

Add in the onions and toss for roughly 2-3 min. Season with a pinch of salt and pepper. Add in the ginger and chayote or your vegetable of choice. Toss again for 2-3 min. Add in the chicken or vegetable stock and bring to a simmer. Add more salt, if needed.

Serve with a couple of crackers or bread.

Of course, I don't need to tell you my bread of choice.


Kristen said...

Thanks for the food lesson - something completely new to me!

pigpigscorner said...

This is new to me, I've never had chayote. It's always interesting to learn something new!

Daily Spud said...

Well, Cha-what was exactly my reaction, though, having seen the pictures I realise that I have seen chayote before but never (knowingly) eaten it. I'm a squash fan, though, so *next* time I see it, I'll have some idea of what to do :)

Christo Gonzales said...

I have always had it raw but this soup sounds like a nice light and tasty alternative...

Justin said...

interesting. i've never heard of preparing these this way. you know in the South U.S. they call this mirlitons. I made a curried shrimp & mirliton stew last year, and it was kind of crazy, but good.

Heather S-G said...

Yum..this sounds really good. I've never had chayote in soup, but it looks like the perfect thing here.

Dewi said...

Oh I really like Cayote squash, sometime I make similar soup like this. Yum!

Sippity Sup said...

e very few things I have never eaten and chayote is one of them. Thanks for the intro! GREG

♥peachkins♥ said...

I'm sure this looks yummy. We've been cooking chayote with beef and it tastes wonderful..

anudivya said...

I used to eat a lot of chayotes as a child (my mom made me eat them). Guess I had too much of it, and started to practically hate it!
And then slowly I forgot about the vegetable till now... maybe it is time to give it a try.

Sweta (My Indian Dietitian) said...

Never had a soup with chayote-we normally add it to sambar(BTW-it's called 'chow chow' in south India)!!

Jenn said...

Sophie: Thanks

Kristen: Your welcome

pigpigscorner: It's really good.

Daily Spud: Good thing I put the pic of it up.

Doggy: it is. ;-)

Justin: Cool. It's amazing how many different names it has. =)

girlichef: Funny thing is I've never had it raw. LOL.

Elra: Cool.

Greg: Anytime. You'll love when you try it.

peachkins: yeah it's really good in beef too. My mom used to cook it that way too.

anydivya: It's never too late to try it again.

Sweta: chow chow. I like that. =)

theUngourmet said...

This looks really good! I love ginger in soup. I haven't tried Chayote, I will have to look for it.

Anonymous said...

wow...looks damn tasty. Thanks for introducing chayote to me! I saw it around but never knew how to use it!

teresa said...

this looks so good! I can't wait to try it!

Lori Lynn said...

Sounds so fresh!
I love recipes that are simple yet use esoteric ingredients.
Good one Jenn!

Reeni said...

I've never had this. But it sure looks delicious! And makes me want some!

gail said...

mmm! I have NO recipes for chayote, so this is very helpful! It looks delicious and healthy too, thanks!!

Jenn said...

the ungourmet: It's really good.

burpandslurp: well, here's one way you can try it.

Teresa: Thanks.

Lori Lynn: Thanks. This one of my fav ways of eating chayote.

Reeni: you must give it a try.

Gail: Thanks.

Anonymous said...

I love chayote but usually make them like potatoes and lay them with cream, butter and garlic. I love your combination with ginger.

Jenn said...

OysterCulture: I haven't tried it the potato way yet. I'll give it next time.

Donna-FFW said...

Ive never tried this before, but the flavors sound wonderful in this soup!

Elyse said...

Ooo, I've never tried chayote, but this soup looks wonderful--and definitely has me wanting to try it. I love ginger soups; something so wonderfully spicy yet homey at the same time about it. Delish! Sorry I haven't been around much this past week--with my summer clerkship starting, I've been trying to readjust to the new schedule!

lisaiscooking said...

Your soup looks great! It's light and healthy, and the ginger sounds great.

Pooja said...

Lovely chayote soup! With ginger flavour it becomes so comforting to have!

The Duo Dishes said...

Yay for chayote! We've only had it in soup...but pureed, not whole. This sounds nice.

Jenn said...

Donna: The flavors are great!

Elyse: No worries. =)

lisaiscooking: it fills you just right.

pooja: It is very comforting

Duo Dishes: I haven't tried making a puree out of it. I should do that sometime.

tavolini said...

That looks good--a nice, simple soup. I've never had chayote before--what season are they ripe, usually?

Jenn said...

TavoLini: Usually spring. Is the best time to get them. But you can sometime find them year round.

contactos barcelona said...

This won't truly have success, I think this way.

Blog Widget by LinkWithin
Powered By Blogger