John Myers
Chayote Soup with Blossom Rice
The perfect chayote soup with blossom rice recipe with a picture and simple step-by-step instructions.
- 1 medium sized Chayote, approx. 400 – 500 g
- 200 g Heavenly mandarin blossom rice, from the day before
- 400 g Water
- 8 g Vegetable broth, grainy
- 60 g Coconut milk, creamy (24% fat)
- 2 tbsp Celery leaves
- 2 Pinches Pepper, black, fresh from the mill
- 1 pinch Nutmeg powder, freshly grated
- 1 Msp Cardamom powder
- 1 tbsp Sunflower oil
- For the flower rice see my recipes in the database. Wash the chayote, peel, quarter lengthways and cut across into 6 mm thick slices. Bring the water to a boil, dissolve the chicken stock in it and simmer the chayote slices for 15 minutes. Fry the rice with the sunflower oil and place in the serving bowls. Add the remaining ingredients to the soup, season with salt and black pepper and serve immediately.
Attachment:
- Heavenly Mandarin Blossom Rice, see: Heavenly Mandarin Blossom Rice
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