2 large chayote squashes, peeled and sliced
Water, as needed, at least 2 cups
Salt and pepper to taste
2 Tablespoons butter or margarine
1 onion, finely chopped
1 clove garlic, finely chopped
1 Tablespoon all-purpose flour
4 cups chicken broth
1 cup cooked and shredded chicken breasts, for serving
Put chayotes into a large saucepan and cover generously with water, add salt, and bring to boil over medium-high heat. Reduce heat to simmer, cover, and cook until tender, 15 to 20 minutes.
When tender, use a slotted spoon to transfer chayotes to a food processor. Add 2 cups of your cooking liquid to the chayotes, and process until smooth, scraping sides as necessary. Discard any remaining cooking liquid.
Melt butter or margarine in a medium saucepan over medium-high heat. Add onion and garlic, stir, and sauté until onion is soft, 3 to 5 minutes. Reduce heat to medium, stir in flour, and cook, stirring constantly, for 1 minute. Stir in chicken broth until the mixture is smooth.
Stir processed chayote mixture into chicken broth. Add salt and pepper to taste. Add chicken, stir, cover and cook until heated through, 5 to 7 minutes.
To serve: ladle into individual soup bowls. Eat as the first course, as is very traditional for a confirmation party or a wedding reception.
Recipe from Multicultural Cookbook of Life-Cycle Celebrations, by Lois Sinaiko Webb.