Subject: Chayote Soup (Sopa de Chayote)
From: Unicorn (unicorn@indenial.com)
Date: Tue Apr 08 2003 - 07:34:19 EDT
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FOOD FUNNY
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Don't blame me for these groaners. Last Morsel editor Barbara
Forsythe sent them to me.
How does a rabbit make gold soup?
He begins with 24 carrots...
What do you get if you cross a shellfish and a rabbit?
The Oyster Bunny!
How do you make an orange laugh?
Tickle its navel!
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TODAY'S RECIPE
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The chayote (also known as mirliton, christophene, and susu) lends its
light green color and delicate flavor to this healthy soup from
Cuernavaca.
Chayote Soup (Sopa de Chayote)
2 large chayotes, peeled, seeded, and chopped
6 cups (1.5 L) chicken stock
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1-3 cloves garlic, finely chopped
1 Tbs (15 ml) all-purpose flour
Salt and freshly ground pepper to taste
Chopped fresh parsley or chives far garnish (optional)
Bring the chayotes and 2 cups (500 ml) of the chicken stock to a boil
over high heat. Reduce the heat and simmer covered until the chayotes
are tender, about 15 minutes. Transfer to an electric blender or food
processor and puree until smooth. Meanwhile, heat the butter in large
saucepan over moderate heat and saute the onion and garlic until
tender but not brown, about 10 minutes. Stir in the flour and cook
for 3 minutes. Add the remaining stock and chayote mixture and bring
to a boil, stirring occasionally. Adjust the seasoning with salt and
pepper and serve garnished with chopped fresh herbs if desired.
Serves 4 to 6.
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