Cream Of Chayote Soup
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Cream Of Chayote Soup
  Soups    Creams  
Last updated 6/12/2012 12:59:01 AM. Recipe ID 21892. Report a problem with this recipe.
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      Title: Cream of chayote soup
 Categories: 
      Yield: 6 Servings
 
      1 sl Bacon; or
      2 tb Unsalted butter
      1    Yellow onion, diced
      1 ts Black pepper
      5 c  Chicken stock, vegetable
           Stock or water
      2    Bay leaves
      1 sm Boiling potato, peeled and
           Sliced
      4    Chayotes, peeled, seeded and
           Sliced
      1 c  Heavy cream; or
           Half-and-half
      2    Limes, thinly sliced
 
  In a large soup pot over low heat, fry the bacon until almost all the
  fat is rendered, or melt the butter. Raise the heat to medium, add
  the onion, salt and pepper and cook, stirring occasionally, until
  soft, about 5 minutes. Add the stock or water, bay leaves and potato
  and simmer until the potato slices are soft, about 20 minutes
  
  When the potato slices are soft, remove and discard the bay leaves and
  bacon. Add the chayotes and bring to a boil. Return the heat to
  medium and simmer, uncovered, until the chayotes are soft, about 15
  minutes. Remove from the heat and let cool slightly. Working in
  batches, puree the soup in a blender until smooth. As each batch is
  pureed, pour the puree through a sieve placed over a bowl, pressing
  with the back of a spoon to extract all the juices. Pour the puree
  back into the pot, add the cream or half-and-half and bring just to a
  boil. Taste and adjust the seasonings.
  
  Remove from the heat and ladle into warmed bowls. Slip a few lime
  slices into each bowl and serve hot.




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Recipe ID 21892 (Apr 03, 2005)

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