Ingredients
2 tablespoons unsalted butter
2 leeks, thinly sliced, white parts only
1 medium white onion, diced (1 cup)
1 garlic clove, finely chopped
1 small jalapeno pepper, finely diced
10 chayote (about 6 pounds), peeled, cored, and cut into 1/2-inch dice
1/2 bunch cilantro, tied into a bundle
Coarse salt
3/4 cup heavy cream
2 Golden Delicious apples
Preparation
Melt butter in a stockpot over medium heat. Add leeks and onion; cook until translucent, about 2 minutes. Add garlic and jalapeno; cook 2 minutes. Add chayote, cilantro, and enough water to cover (about 8 cups); bring to a boil over medium-high heat. Reduce heat; simmer until squash is soft, about 25 minutes.
Prepare an ice bath. Puree mixture in a blender, working in batches so as not to fill more than halfway. Pass through a fine sieve into a large bowl set in ice bath. Season with salt; let cool completely, stirring frequently. Stir in cream.
Just before serving, core apples and cut into 1/4-inch dice; stir half into soup. Garnish servings with remaining apple.
