Creamed Chayote Soup

Recipe Ingredients

1		Bacon - to 2 strips
		(or 2 tablespoons butter)
1		Yellow onion - peeled and diced (medium)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
5 cups	1185ml	Chicken broth, vegetable stock or water
2		Bay leaves
1		Potato - peeled and sliced (small)
4		Chayote - peeled and seeded (medium)
1 cup	237ml	Cream or half-and-half
		Lime wedges - for garnish

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6167 broadcast 03-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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