Cream of Sayote Soup Recipe

What’s new about this recipe is that it’s the sayote—not the chicken—that takes center stage.

Serves 4

Cooking time 40 minutes

2 chicken breasts, cubed

1 large white onion, chopped

2 inches ginger, peeled, sliced

4 sayote, peeled, seed removed, quartered, chopped

1⁄4 cup cream

1  In a stockpot over medium heat, heat 2 tablespoons oil. Add onions, and sauté until soft and translucent. Add in the ginger and sauté for another minute until aromatic. Season chicken with salt and ground black pepper and add to the hot pan. Panfry until cooked through. Remove from pan and set aside.

2  Pour in 6 cups of water to deglaze the pan. Add sayote and bring to a boil. Lower heat to simmer and cook until sayote is cooked through. Remove from heat. Remove and discard ginger.

3  Using a blender or food processor, puree sayote soup until smooth. Return to the pot and add cream. Heat through. Season with salt and ground white pepper to taste. Place chicken cubes in a bowl and ladle sayote soup over it. Sprinkle with chopped parsley and serve.

Cream of Sayote Soup Recipe

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