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Creamed Chayote Soup
| c.1997, M.S. Milliken & S. Feniger, all rights reserved |
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1 to 2 strips bacon or 2 tablespoons butter
1 medium yellow onion, peeled and diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 cups chicken broth, vegetable stock or water
2 bay leaves
1 small potato, peeled and sliced
4 medium chayote, peeled and seeded
1 cup cream or half and half
Lime wedges, for garnish
Cook whole bacon strips slowly over low heat in a large soup pot until almost all fat is rendered out, or omit bacon and melt butter. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft. Meanwhile, finely chop chayote in a food processor.
Remove and discard bay leaves and bacon and add chopped chayote. Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes.
Puree in a blender until smooth. Strain back into pot, pressing with a ladle to extract all juices. Add cream or half and half. Bring to a boil and remove from heat. Serve immediately with lime wedges.
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