Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Creamed Chayote Soup
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 206
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 8 g
- Cholesterol
- 29 mg
- Sodium
- 696 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 206
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 8 g
- Cholesterol
- 29 mg
- Sodium
- 696 mg
Ingredients
Directions
- 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.
