CREAMY CHAYOTE SOUP
2 tablespoons butter
2 ounces onion, chopped, 1 small
2 stalks celery, chopped
2 chayote squash, peeled and diced
3 cups chicken broth
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 cup heavy cream
1/4 cup fresh parsley, chopped
Xanthan gum, optional
In an 4-quart pot over medium-low heat, sauté the onion and celery in butter until very tender, about 10-15 minutes. Add the chayote, broth, salt and pepper. Bring to a boil; cover and simmer 20-30 minutes or until chayote is tender. Stir in the cream and parsley. Thicken with a little xanthan gum, if desired.
Makes 4-5 servings or about 5 1/2 cups
Freezing not recommended
Per 1/4 Recipe: 314 Calories; 30g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
Per 1/5 Recipe: 251 Calories; 24g Fat; 5g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
I was hoping that this would taste like my old high carb potato soup, but the chayote doesn't have the right texture or flavor. This soup tastes good, but it's nothing special. I ended up pureeing the soup with my immersion blender. It didn't make it thicker, but it did help blend the flavors better. My Cauliflower Bisque is about as close as I'm going to get to the flavor of potato soup and it's so much better than this recipe.
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