Name: Chayote Soup
Cook time: 30 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 2 scallions, minced; 1 small garlic clove, minced; 1/4 teaspoon minced small fresh hot green chile such as serrano or Thai, or to taste; 1/2 tablespoon unsalted butter; 1 1/2 lb chayotes* (2 to 3), peeled, quartered lengthwise, and pitted if necessary, then cut into 1/2-inch pieces (4 cups); 1/2 teaspoon salt; 2 tablespoons finely chopped fresh cilantro; 1 3/4 cups water; Garnish: fresh cilantro sprigs

The delicately flavored fruit chayote is ubiquitous in the central highlands of Mexico. It varies greatly in size, ranges in color from white to dark green, and can have prickly or smooth skin. The variety most commonly available in the United States (also known as a vegetable pear or mirliton) has smooth, pale green skin that can be eaten but is sometimes removed.

Cooks' note:

• Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat before serving. *Available at Latin markets and some supermarkets.

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