The best soup ever. Two years ago, we didn’t know what chayotes were, and now this dish is classic comfort food.
splash or two olive oil
2 shallots, minced (or two scallions or 1 small onion)
2 -4 small garlic clove, minced
sprinkle of cayenne pepper powder (or chill flakes, or whatever spicy thing you have)
4 chayotes, peeled, quartered lengthwise, and pitted if necessary, then cut into 1/2-inch pieces (4 cups)
good handful of chopper parsley
4 cups water
Mince shallots and garlic with hand blender. Heat olive oil over moderate heat in a heavy saucepan. Add minced shallots and garlic, stir shortly, add cayenne pepper and stir just to blend the ingredients. Add chayotes and half of the parsley and stir for about 2 minutes. Add water and simmer, covered, until chayotes are very tender, 15 to 20 minutes.
Stir in remaining parsley and purée the soup until smooth.