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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel, pit and quarter chayote, then cut into 1/2-inch pieces. | 2. Cook scallions, garlic, and chili in butter in a heavy 3 quart saucepan over moderately low heat, stirring, until softened. | 3. Stir in allspice and cumin; cook 1 minute. | 4. Add chayote, oregano and half of the cilantro and cook, stirring, for 2 minutes. | 5. Add chicken broth and simmer, covered, until chayotes are very tender, about 20 minutes. | 6. Remove from heat and discard chili pepper. | 7. Stir in remaining cilantro. | 8. Purée soup in a blender until smooth. | 9. Season to taste with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scallion	2		sliced	64.0	14.68	3.66	0.38
garlic	1	clove	chopped	4.47	0.9918	0.1908	0.015
chili pepper	1			1.25	0.2956	0.0625	0.0062
butter	1/2	tablespoon	unsalted	42.75	1.9642	1.3358	3.6
chayotes	1 1/2	1/2		-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
allspice	1/4	teaspoon		1.2492	0.3426	0.0289	0.0413
cumin powder	1/2	teaspoon		-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cilantro leaf	1/4	cup		0.92	0.1468	0.0852	0.0208
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.