Cream Of Chayote Soup
Related to squashes and cucumbers, mild-flavored chayotes - sometimes called vegetable pears - are believed to be indigenous to mexico and are grown throughout the country. The most common variety, pale green and about the size and shape of a large pear, are used in this soup. If you can’t find them, substitute zucchini (courgettes), which approximate the flavor, or use cauliflower or kohlrabi.
Steps
In a large soup pot over low heat , fry the bacon until almost all the fat is rendered , or melt the butter.
Raise the heat to medium , add the onion , salt and pepper and cook , stirring occasionally , until soft , about 5 minutes.
Add the stock or water , bay leaves and potato and simmer until the potato slices are soft , about 20 minutes.
When the potato slices are soft , remove and discard the bay leaves and bacon.
Add the chayotes and bring to a boil.
Return the heat to medium and simmer , uncovered , until the chayotes are soft , about 15 minutes.
Remove from the heat and let cool slightly.
Working in batches , puree the soup in a blender until smooth.
As each batch is pureed , pour the puree through a sieve placed over a bowl , pressing with the back of a spoon to extract all the juices.
Pour the puree back into the pot , add the cream or half-and-half and bring just to a boil.
Taste and adjust the seasonings.
Remove from the heat and ladle into warmed bowls.
Slip .
Ingredients
bacon, yellow onion, salt, fresh ground pepper, chicken stock, bay leaves, boiling potato, squash, heavy cream, limes