Chayote Soup

This recipe will fool you into thinking you’re eating a cream-based soup. It’s spicy, different, and really pretty. It’s extremely versatile. Tastes best when it’s made at least a day in advance.

Step: 1

Dissolve the bouillon in the hot water.

Step: 2

Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tablespoons cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tablespoon cilantro; cover. Simmer about 20 minutes.

Step: 3

Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve.

Per Serving: 61 calories; protein 1.6g; carbohydrates 7.7g; fat 3.2g; cholesterol 7.9mg; sodium 604.2mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.