| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Niger |
Toohot03 |
6 |
servings |
INGREDIENTS
| 1 |
lg |
Bacon slice |
|
|
(or 2 tablespoons unsalted butter) |
| 1 |
|
Yellow onion; diced |
| 1 |
ts |
Freshly-ground black pepper |
| 5 |
c |
Vegetable Stock; chicken stock, or water, see * Note |
| 2 |
|
Bay leaves |
| 1 |
sm |
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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