Brrrrr! It is cold today. The thermometer read -11ºF (around -23ºC) when we woke up this morning. That is cold. But I don’t mind it. Even though I like every season of the year winter is still my favorite. What’s not to love? Cold and short days to snuggle, watch movies or read a good book next to a fireplace while the snow covers the world with a white cold blanket. Oh so beautiful!
Anyway, this time of the year calls for a lot of comfort food and what is more comforting than a bowl of soup? Yesterday I made this soup with two ingredients that I have presented to you before on this blog, chayotes:
and poblano peppers:
Chayote and roasted poblano soup
Makes 4 servingsFor this recipe you will need:
- 2 chayotes
- 4 cups chicken broth
- 1 large poblano pepper, roasted and cleaned (click here for a video on how to roast peppers)
- 1/2 onion
- fresh cilantro (optional)
- salt and pepper
- oregano
- parsley flakes
- cream, green onions and queso fresco for garnish
Note: I don’t include the amounts for spices because they should be used according to taste.
Preparation:
Print this recipe
- Clean chayotes (click here for a video on how to prepare chayotes) and boil them in chicken broth until tender.
- Blend chayotes, poblano pepper, onion and cilantro with about 1 cup of the chicken broth until smooth.
- Return to the pot with the rest of the broth and bring to a boil. Reduce heat to slow, add seasoning and spices and cover.
- Simmer for 15 minutes or until the soup thickens. Stir constantly.
- Serve and garnish with cream, green onions and queso fresco.
There you have it, a spicy soup that will bring you back to life in this freezing weather.
¡Buen provecho!
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23 Replies
I’m the opposite! Stinking hot (though slightly cooler today!)…nonetheless, the soup looks comforting and delicious. Not to mention spicy!
Posted on January 16th, 2009 at 10:43 am
Wow, this is different. Beautiful pictures too. What makes this spicy? I thought the poblanos were mild.
Posted on January 16th, 2009 at 10:57 am
OH yeah, I’m hungry now!
I have a bag of jalapenos on the counter with a recipe for
cream of jalapeno soup waiting to be explored.
Thanks for making me drool
Posted on January 16th, 2009 at 11:16 am
The soup looks great! I haven’t had chayotes is that what makes this soup spicy?
Posted on January 16th, 2009 at 11:25 am
You can have my heart for a pot of this soup!! Gorgeous photo of the roasted poblano.
Posted on January 16th, 2009 at 12:35 pm
Ummmm, the roasted poblanos are enough for me, just a hint of heat. I must try chayotes…on the list.
Posted on January 16th, 2009 at 12:59 pm
Ben, Once again, poblanos RULE! Love the new look and the recipe is to die for, as usual!
Posted on January 16th, 2009 at 1:28 pm
Ben, que rica! creo que ya tengo la sopa que cenaré la próxima semana, porque además no es muy engordativa!!!!
Saludos!!!
Posted on January 16th, 2009 at 1:51 pm
We just took a stab at a chayote soup too that we’ll post next week! Wow, funny you just did one.
Those chayotes take a whole lot to give ‘em flavor, but they’re really good.
Posted on January 16th, 2009 at 3:32 pm
Hi there Ben. You know, I’ve never had chayote. I’ve heard of it, but have never had the opportunity to try it. But your soup looks so delicious I’m going to try and find some at the supermarket this weekend. Besides, anything made with poblanos has got to be good. Bien hecho corazon.
Posted on January 17th, 2009 at 12:53 am
I’ve never heard of chayote before and it’s great that you had the pictures as well and the video. With all these lovely ingredients this is definitely a soup I would like.
Posted on January 17th, 2009 at 2:59 am
Ben – that’s a very nice soup. And pretty too! I imagine the addition of the pepper gives the soup another level of flavor.
Posted on January 17th, 2009 at 9:50 am
Whenever I see chayotes in my local market (which is not often, believe me), I want to make things that I can freeze and save for the times when chayotes are nowhere to be found. Any idea if this soup would freeze well?
Posted on January 17th, 2009 at 6:09 pm
I almost feel sorry for you with -11. Come to Canada – we invented cold. Pass the soup – we’re really freezing over here
Posted on January 17th, 2009 at 9:21 pm
Ben! That looks wonderful, and your photos are stellar as always!
Posted on January 19th, 2009 at 1:00 am
I always wonder what to do with chayote… they look like grumpy old women on store shelves
Posted on January 19th, 2009 at 10:38 am
I never know what to do with those when I see them in the store–what a great idea!
Posted on January 19th, 2009 at 2:50 pm
I buy chayotes but I never know what to do with them. I give up and ask my mother to just stirfry them. This gives me a new idea. Thanks!
Posted on January 19th, 2009 at 10:45 pm
I love soups Ben! And I love to listen to you talking about winter
. You DO love it!!!! I like it but not as much…
When I lived with my parents, during winter days, we would always have a bowl of soup for dinner.
I don’t find chayotes here… is it similar to a zuchinni?
Posted on January 20th, 2009 at 10:43 am
Made this as the soup dish for a dinner we had with some friends of ours. They all loved it! Thanks!
Posted on January 31st, 2009 at 10:02 pm
Hi, My daughter sent me this page and we both made this soup, somewhat differently, but similar and WOW, it’s a keeper! I used a whole onion, a bit of red pepper flakes, duck broth (it’s what I had on hand) and two poblanos. Sauted the onion, added the flakes, squash and broth,… cooked while I did the peppers and then added them. After all was tender, did it all in the blender. Wow, nice and spicy! Thanks, I never used chayote before.
Posted on February 4th, 2009 at 5:24 pm
I like the chayote cooked with chicken and tomatoes in my iron skillet. I add cumin and a hint of chili powder, but I bet that poblano (growing in my garden right now) would be good to add. I will definitely try your soup recipe even though it is summer!!
Posted on May 16th, 2009 at 9:32 am
What I love about this recipe is although it uses two unique ingredients to my kitchen, that is the base of them. It is not as if I have to buy a ton of extra to experience the flavors of the chayote and the poblano; it’s a very economical meal.
That said, we all we had, pretty much, was chayote, poblano and broth. We decided to experiment a tad. I thought ‘mole’ and added a touch of dutch processed cocoa to mine. It was great! That said, I secretly think it was a little better pre-mole – the simplicity of the flavors was light and spicy. I do wish we had cilantro handy; that would have added a lovely flavor component.
Thank you for such a wonderful recipe!
Posted on June 26th, 2009 at 7:25 pm
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