CREAM OF
CHAYOTE SOUP
This delicious and most unusual soup is
from Barbara Goldstein (Barbo). Barbo grows chayotes in her garden in California. She has
her own forum these days: http://barboslowcarbkitchen.proboards.com/index.cgi
5 cups chicken stock,
page___ (1.25 L)
6 medium chayotes, peeled
and cubed
6 slices bacon
1 large onion, chopped
4 green onions, chopped
2 tbsp fresh parsley, OR
(30 mL)
1 tsp dried parsley (5 mL)
3 cloves garlic, chopped
1 cup heavy cream (250 mL)
Chili Verde, to taste
Salt and pepper to taste
Thickener of choice
Topping Variations:
Cilantro
Sour cream
Additional chopped green
onions
Chives
Additional Chili Verde
In large pot with
chicken stock, add cubed chayotes. Bring
to a boil. Turn down heat and cook until
tender.
In skillet fry bacon
until golden brown. Remove and crumble. Add onion, green onions, fresh parsley, OR
dried parsley and garlic to some of the bacon grease and sauté until
tender. Add onion mixture, bacon, Chile
Verde, to taste and salt and pepper to taste to the pot with the chayotes. Cook 30 to 40 minutes. Remove from heat 5 minutes, then slowly stir
in the cream and simmer 5 minutes longer.
In blender, blend all but about 2 cups (500 mL) of chunks {careful –
make sure lid is on blender (hot!)} or use a stick blender in the soup pot. Combine pureed soup and chunky soup. Thicken to taste with your choice of
thickener and simmer back on the heat until ready.
Helpful
Hints: You can blend all the soup if you want a
totally smooth soup. Either way it is
delicious, but Barbo and her husband, Jay, prefer it chunky.
Yield: 8 servings
1 serving
199.9
calories
10.4
g protein
12.6
g fat
7.7
g carbs