Sopa de chayote
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Onion; chopped | |
| 2 | teaspoons | Olive oil |
| 2 | Garlic cloves; minced | |
| 3 | Chayote squash; peeled, seeded, and chopped | |
| 4 | cups | Vegetable stock |
| ½ | cup | White wine |
| 2 | tablespoons | Minced fresh dill |
| Salt and freshly ground black pepper; to taste | ||
| ½ | cup | Sour cream; or vegan sour cream |
Directions
In soup pot, saute onion in oil over medium-high heat until onion is soft, about 3 to 4 minutes. Add garlic; saute 1 minute being careful not to burn.
Add chayote, stock, wine and half of dill. Bring to a boil; cover, reduce heat to a simmer and cook until vegetables are tender, about 25 minutes.
Puree until smooth. Add salt and pepper to taste. Top each serving with a dollop of sour cream; sprinkle with remaining dill. Makes 6 servings.
Formatted by Karen Sonnessa <ksonness@...> Recipe by: Vegetarian Times, October 1996 Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on May 5, 1998