Preparation

Boil the chayote with the peel to be able to strip it of its spines and eliminate a sticky mucilage (if it is consumed raw, peel it with potato peelers avoiding contact with the hands and the prickly peels). Sauté the onion in butter and grind it together with the chayotes (the pulp), chicken broth and epazote leaves to taste.
Place two tablespoons of flour in 100 grams of hot butter and mix until homogeneous, add the chayotes and do not let it become too thick. boil fifteen minutes and add the cream. pepper and nutmeg are an ideal condiment for chayote.

Ingredients

  • 1 onion;
  • 100 grams of butter;
  • 4 small chayotes;
  • chicken soup;
  • 350 cm3 of heavy cream;
  • epazote;
  • flour.