Ingredients Jump to Instructions ↓

  1. 1 Bacon - to

  2. 2 strips (or 2 tablespoons butter)

  3. 1 Yellow onion - peeled and diced (medium)

  4. 1 teaspoon 5ml Salt

  5. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  6. 5 cups 1185ml Chicken broth, vegetable stock or water

  7. 2 Bay leaves

  8. 1 Potato - peeled and sliced (small)

  9. 4 Chayote - peeled and seeded (medium)

  10. 1 cup 237ml Cream or half-and-half Lime wedges - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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