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SkinnyWeek.com Recipes - Remember to always check Points values!!!
Soups: CREAMED CHAYOTE SOUP - Thanks LaVonne & Arvid! PointsPlus
This soup is AMAZING!! I tweaked it a bit...but here it is. THANK YOU LaVonne & Arvid for trying something new & sharing it with us.

CREAMED CHAYOTE SOUP - c 1997, M.S. Milliken & S. Feinger, all rights reserved (from Foodnetwork.com)

1-2 strips bacon OR 2 Tbsp butter (add PointsPlus) (I used bacon bits but you are supposed to strain it out later so a strip would be easier for that)
1 medium yellow onion, peeled & diced (I omitted this but used onion salt)
1/2 tsp freshly ground black pepper
1 tsp salt
5 cups chicken broth, vegetable stock or water
2 bay leaves
1 small potato, peeled & sliced
4 medium chayote, peeled & seeded (these are green, pear-shaped squash-like things)
1 cup Fat-free half & half (you can use regular half & half, figure PointsPlus)
Lime wedges for garnish

Cook whole bacon strip slowly over low heat in a large soup pot until almost all fat is rendered out, or omit bacon and melt butter. (I used canola oil, be sure to add PointsPlus). Add diced onion, salt & pepper; cook, stirring occasionally until soft, about 5 minutes. Add chicken stock, bay leaves & potato & simmer 20 minutes or until potato slices are soft. Meanwhile, finely chop chayote in a food processor.

Remove & discard bay leaves & bacon & add chopped chayote. Bring to a boil, return to a simmer, and cook (uncovered), until the chayote is soft, about 15 minutes.

Puree in a blender until smooth (do 1/2 batch at a time or it's too much & you may have an accident!!). Strain back into pot, pressing with a ladle to extract all juices. Add cream or half & half. Bring to a boil & remove from heat. Serve immediately with lime wedges.

Figured on RecipeBuilder on e-tools. Recipe is listed at 6 servings, 3 PointsPlus each! I thought it was closer to 10 servings at 1 C each. You can measure yours out to be sure but this is approximate.

We had this with salmon, broccoli & bread - it was FANTASTIC!!

cblessum on 1/27/2011