| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Niger | Toohot03 | 6 | Servings |
INGREDIENTS
| 1 | Bacon slice | |
| or 2 tablespoons unsalted | ||
| butter | ||
| 1 | Yellow onion, diced | |
| 1 | t | Freshly-ground black pepper |
| 5 | c | Vegetable Stock, chicken |
| stock or water see * | ||
| Note | ||
| 2 | Bay leaves | |
| 1 | Boiling potato, peeled and | |
| sliced | ||
| 4 | Chayotes, peeled seeded | |
| and sliced | ||
| 1 | c | Heavy cream or half-and-half |
| 2 | Limes, thinly sliced |
INSTRUCTIONS
Note: See the "Vegetable Stock" recipe which is included in this collection. In a large soup pot over low heat, fry the bacon until almost all the fat is rendered, or melt the butter. Raise the heat to medium, add the onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the stock or water, bay leaves and potato and simmer until the potato slices are soft, about 20 minutes. When the potato slices are soft, remove and discard the bay leaves and bacon. Add the chayotes and bring to a boil. Return the heat to medium and simmer, uncovered, until the chayotes are soft, about 15 minutes. Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender until smooth. As each batch is pureed, pour the puree through a sieve placed over a bowl, pressing with the back of a spoon to extract all the juices. Pour the puree back into the pot, add the cream or half-and-half and bring just to a boil. Taste and adjust the seasonings. Remove from the heat and ladle into warmed bowls. Slip a few lime slices into each bowl and serve hot. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6327 broadcast 01-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-13-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 457
Calories From Fat: 414
Total Fat: 47g
Cholesterol: 135.7mg
Sodium: 23.2mg
Potassium: 205.1mg
Carbohydrates: 9.8g
Fiber: 1.6g
Sugar: <1g
Protein: 2g