Serves: 6
Total Calories: 281

1 tablespoon unsalted butter
1 small leek, white part only, washed and thinly sliced
1/4 cup chopped white onion
1 clove garlic (medium), chopped
1/2 , serrano chile kimmy, , finely chopped with seeds
2 chayote squash, peeled, seeded and diced in 1/4-inch pieces
3 cups chicken stock or canned fat-free reduced-sodium chicken broth
1/2 teaspoon salt, or to taste
1/4 bunch cilantro (small), washed and tied together in a bouquet
1/2 cup heavy cream
1/2 cup golden delicious apple, peeled and diced in 1/4-inch pieces just before serving (see Note below)

1. In a heavy saucepan, heat the butter over medium heat. Add the leek, onion, garlic, and chile. Cover and cook slowly at medium-low heat 3 minutes. Add the chayote and cook, stirring frequently, 5 minutes. Add the stock or broth and the salt. Bring to a boil. Add the cilantro bouquet, reduce heat to low, and simmer until the chayote is tender, about 15 minutes. Discard the cilantro. Cool the soup to lukewarm.

2. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and bring to a boil. Add the cream and simmer, uncovered, 5 minutes, stirring with a wooden spoon. Adjust seasoning, remembering that the seasoning's impact will decrease once the soup chills. Refrigerate until the soup is very cold, at least 4 hours. Serve in bowls placed on crushed ice, if possible. Garnish with freshly peeled diced apple.

NOTE: Peel and dice the cold apple at the very last minute. Do not rub with lemon or lime juice, and don't soak in water, or the apple will lose flavor and crisp texture.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 281
Calories from Fat: 88

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Soups
Alphabet Soup for Children
Asparagus Soup
Avocado Soup
Basic Chicken Stock
Basic Fish Stock
Bean and Tomato Soup
Black Bean Soup
Carrot Soup
Carrot, Chickpea, and Tomato Soup
Catfish Soup
Cauliflower and Onion Soup
Cauliflower and Pecan Soup
Celery and Corn Soup
Chayote Soup
Cheese in Tomato Broth
Chicken Broth with Chickpeas
Chicken and Avocado Soup
Chicken and Rice Soup
Chicken and Tomato Broth with Vermicelli Pasta
Chicken and Vegetable Soup
Chicken in Red Chile-Tomato Broth
Chickpea and Cabbage Soup with Sausage
Chickpea and Corn Soup
Chickpea, Potato, and Tomato Soup
Chilled Zucchini-Cilantro Soup
Coastal Seafood Soup
Cold Chayote Soup
Concepción Bay Scallop Chowder
Corn and Chicken Soup
Corn, Onion, and Jalapeño Soup
Corn, Squash Blossom, and Zucchini Soup
Cream of Fresh Corn and Poblano Chile Soup
Cream of Poblano Chile and Potato Soup
Cream of Spinach Soup
Creamed Onion Soup
Creamy Onion and Meatball Soup
Fava Bean Soup
Fava Bean and Cactus Soup
Green Chile and Tomatillo Soup
Hearts of Palm Soup
Juan’s Garlic and Cactus Soup
Leek Soup
Leek and Rice Soup
Lentil Soup
Maria’s Tomato Gazpacho
Meatball Soup
Mexican Gazpacho
Mixed Vegetable Soup
Mushroom and Onion Soup, Puebla Style
Mushroom and Tomatillo Soup
Onion and Cheese Soup
Oyster Soup
Poblano, Carrot, and Cauliflower Soup
Pork Sparerib Soup
Pork and Red Chile Hominy Soup
Potato, Cactus, and Carrot Soup
Potato, Garlic, and Chipotle Soup
Purée of Chickpea Soup
Puréed Pea Soup
Red Chile Broth with Chicken and Epazote
Richard Sandoval’s Tortilla Soup
Seven Seas Soup
Shredded Beef Soup
Shrimp Tortilla Soup
Shrimp and Hominy Soup
Shrimp in Green Broth
Shrimp in Red Chile Broth
Sonoran Cheese Soup
Spinach Soup Cuauhtemoc
Spinach and Macaroni Soup
Squash Blossom Soup
Sweet Potato Soup
Sweet Potato and Red Pepper Soup
Tarascan Bean Soup
Tomato and Red Bean Tortilla Soup
Tortilla Soup
Tortilla Soup with Pork and Vegetables
Tripe Soup
Turkey Tortilla Soup
Vegetarian Pinto Bean Soup
Walnut Soup
White Bean Soup
White Onion Soup
Winter Squash Soup
Yucatán Lime Soup
Zucchini and Onion Soup
Zucchini, Corn, and Green Chile Soup