Cream of Chayote and Cilantro

  • 2 chayote squash, peeled
  • 1 cilantro sprig
  • ½ quart whole milk (sub for almond or macademia milks if needed)
  • 2 tbs. AP flour
  • 1 tbs. Ahuacatla Oil Natural
  • 1 tsp. salt
  • 1 tsp. pepper
  • ½ quart water
  • Croutons to serve (optional)

Boil the chayote with salt until soft. Cut in cubes.

In a blender, add the chayote, milk, water, flour and cilantro, and blend until smooth.

In a pot, heat up the Ahuacatlan Oil Natural, add the blender mix. Simmer for 5 minutes stirring occasionally, season with salt and pepper.

Serve with croutons.

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