Creamed Chayote Soup

1. 1

   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.

2. 2

   Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes.

3. 3

   Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft.

4. 4

   Meanwhile, finely chop chayote in a food processor.

5. 5

   Remove and discard bay leaves and bacon and add chopped chayote.

6. 6

   Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes.

7. 7

   Puree in a blender until smooth.

8. 8

   Strain back into pot, pressing with a ladle to extract all juices.

9. 9

   Add cream or half and half.

10. 10

    Bring to a boil and remove from heat.

11. 11

    Serve immediately with lime wedges.

* Per serving · 4 servings · Values may vary.