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

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