Cream of Chayote Soup

This delicious and most unusual soup is from Barbara Goldstein (Barbo). Barbo grows chayotes in her garden in California. She has her own forum these days: 

5 cups chicken stock, page___ (1.25 L)
6 medium chayotes, peeled and cubed
6 slices bacon
1 large onion, chopped
4 green onions, chopped
2 tbsp fresh parsley, OR (30 mL)
  1 tsp dried parsley (5 mL)
3 cloves garlic, chopped
1 cup heavy cream (250 mL)
Chili Verde, to taste
Salt and pepper to taste
Thickener of choice
Topping Variations:
Sour cream
Additional chopped green onions
Additional Chili Verde

In large pot with chicken stock, add cubed chayotes.  Bring to a boil.  Turn down heat and cook until tender.

In skillet fry bacon until golden brown.  Remove and crumble.  Add onion, green onions, fresh parsley, OR dried parsley and garlic to some of the bacon grease and sauté until tender.  Add onion mixture, bacon, Chile Verde, to taste and salt and pepper to taste to the pot with the chayotes.  Cook 30 to 40 minutes.  Remove from heat 5 minutes, then slowly stir in the cream and simmer 5 minutes longer.  In blender, blend all but about 2 cups (500 mL) of chunks {careful – make sure lid is on blender (hot!)} or use a stick blender in the soup pot.  Combine pureed soup and chunky soup.  Thicken to taste with your choice of thickener and simmer back on the heat until ready.

Helpful Hints:  You can blend all the soup if you want a totally smooth soup.  Either way it is delicious, but Barbo and her husband, Jay, prefer it chunky.

Yield:  8 servings

1 serving
199.9 calories
10.4 g protein
12.6 g fat
7.7 g carbs