Chayote Soup Recipe

Cook scallions, garlic, and chile in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes.

Add chayotes, salt, and 1 tablespoon cilantro and cook, stirring, 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.

Stir in remaining tablespoon cilantro and puree soup in 2 batches in a blender until smooth (use caution when blending hot liquids). Season with salt.

*Available at Latin markets and some supermarkets.

Each serving contains about 41 calories and 2 grams fat.