Chayote Soup (Antonia's Sopa de Chayote)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 large chayotes, peeled and sliced salt 1 medium onion, finely chopped
1 clove garlic, chopped 2 tablespoons butter 1 tablespoon flour
4 cups chicken stock white pepper



1 Put the chayotes in a saucepan with salted water to cover and simmer, covered, until they are tender, about 20 minutes. Transfer the chayotes to a blender or frood processoer with 2 cups of the cooking liquid and blend until smooth. Discard any remaining cooking liquid.
2 In a saucepan saute the onion and garlic in the butter until the onion is soft. Stir in the flour and cook, stirring, for a minute without letting it brown. Add the chicken stock and cook, stirring, until the mixture is smooth. Combine the stock with the chayote mixture, season to taste with salt and white pepper, and simmer, covered, for 5 minutes longer, stirring from time to time. If liked, the soup may be put through a sieve for a finer texture.

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