Free Recipe Creamed Chayote Soup
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Creamed Chayote Soup Recipe
1 Strip Bacon; to 2 strips
(or 2 tablespoons butter)
1 md Yellow onion; peeled and
-diced
1 ts Salt
1/2 ts Freshly-ground black pepper
5 c Chicken broth; vegetable
-stock or water
2 Bay leaves
1 sm Potato; peeled and sliced
4 md Chayote; peeled and seeded
1 c Cream or half-and-half
Lime wedges; for garnish
Creamed Chayote Soup Preparation
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. Recipe 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 – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 03-17-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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