Fun and easy are criteria for parties we host.
One idea for the perfect Super Bowl party fare is a thick and creamy soup that clings to the golden crust of a grilled cheese sandwich.
Skip pupu platters, salsa and chips.
Make a vat of soup, buy loaves of your favorite bread and a variety pack of sliced cheese. Your party will go unrivaled for killer grinds.
Traditionally when I think sandwich “dunking,” my go-to is cream of tomato. Instead, this chayote soup easily nudges tomato from her long-standing reign as queen. The flavor is mild, like zucchini. I’ve heard it compared to potato, but disagree, I don’t detect starchiness in chayote.
Before I grew it, I only used it in stir-fry. But when faced with a counter covered in these pretty green gems I stretched to make it the stand-in for apples (in cakes), cabbage (in kimchee) and for pureeing into soup. I also barbecue it into thin crisps, but that is for another post.
- Choose chayote that are the size of your palm so you can eat with skin and seed. Once they are the size of your hand you’ll have to peel and deseed.
- There is a sticky (annoying) sap when you cut them. Here’s how to deal with it: slice chayote in half and rub the two cut sides together. This swirling action eliminates the gluiness. I don’t know why. My food guru, Glen Kojima, taught me this trick. You remember Glen from his market in Kapaa.
- Garlic. I use Penzey dry minced because I gave up on finding fresh garlic on Kauai that doesn’t sprout within days of purchase.
- Bread. Alvarado Bakery has a wonderful sprouted rye. You can find it at Hoku Whole Foods.
- Cheese. Gruyere is wonderful on the rye, as is a nice creamy cheddar. We’re lazy sometimes and settle for a pre-sliced combo from Costco.
- Nutritional facts: Check out this story about chayote related to blood sugar levels.
Creamy Chayote Soup
3 pounds chayote, chopped
1 onion, chopped
1 teaspoon Penzey dry minced garlic or 4 cloves fresh
2 tablespoons butter
1 tablespoon olive oil
3/4 cup whipping cream or milk (optional)
1 poblano chili or a small can of Ortega
3 cups vegetable stock
Salt and Pepper to taste
Heat butter and oil. Sauté onion until translucent. Add chayote, garlic, chili, salt and pepper. Sauté until chayote is tender. Add stock and cook until chayote are cooked through, about 15 minutes. Puree, then add cream or milk. Taste for flavor and adjust seasoning. Make a day ahead and reheat.Share This