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. ---------------------------------------------------------------------------
Nutrition
Ingredients
