Creamy Chayote & Corn Soup

Marielle Henaine
Why not try this quick and easy recipe and make a velvety and luscious veggie cream soup? This creamy chayote & corn soup is ideal for any day of the week. Let the garlic, chicken broth, chayote, almonds, corn kernels, and onion seduce your senses. Give this cream of chayote & corn soup a try!
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Ingredients
4
Portions
  • 1 tablespoon butter
  • 1/4 onions, cut into chunks
  • 1 clove garlic
  • 1 cup ear corn
  • 2 chayotes, peeled, cut into chunks
  • 1/4 cups almonds, thinly sliced
  • 1 cup cow's milk
  • 1 cup evaporated milk
  • 1 cup chicken broth
  • 1 sprig epazote
  • 1 leaf bay
  • 1/4 cups fresh cilantro, blanched
  • some salt and pepper
  • some corn kernel, for garnish
  • some almonds, for garnish
  • some epazote, for garnish
Preparation
10 mins
30 mins
Easy
  • In a pot, melt butter and cook onion and garlic. Add corn kernels, chayote, and finely sliced almonds. Cook until chayote softens. Add milk, evaporated milk, chicken broth, and epazote. Bring to a boil and add the bay leaf. Cook for 20 minutes.
  • Transfer previous mixture to a blender. Add cilantro and blend until smooth. Strain.
  • Pour the blended mixture back into the pot, bring to a boil, and season.
  • Serve creamy chayote & corn soup garnished with corn kernels, toasted almonds, and epazote.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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