| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegan | Lacto/vegan, Vegetarian, Mexican | 6 | Servings |
INGREDIENTS
| 1/2 | Onion; chopped | |
| 2 | ts | Olive oil |
| 2 | Garlic cloves; minced | |
| 3 | Chayote squash; peeled, seeded, and chopped | |
| 4 | c | Vegetable stock |
| 1/2 | c | White wine |
| 2 | tb | Minced fresh dill |
| Salt and freshly ground black pepper; to taste | ||
| 1/2 | c | Sour cream; or vegan sour cream |
INSTRUCTIONS
In soup pot, saute onion in oil over medium-high heat until onion is soft, about 3 to 4 minutes. Add garlic; saute 1 minute being careful not to burn. Add chayote, stock, wine and half of dill. Bring to a boil; cover, reduce heat to a simmer and cook until vegetables are tender, about 25 minutes. Puree until smooth. Add salt and pepper to taste. Top each serving with a dollop of sour cream; sprinkle with remaining dill. Makes 6 servings. Formatted by Karen Sonnessa <ksonness@suffolk.lib.ny.us> Recipe by: Vegetarian Times, October 1996 Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on May 5, 1998
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