| 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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