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Ingredientes
- 3 x chayotes roughly diced
- 1 x Spanish onion peeled, and roughly minced
- 1 x leek, white part only sliced abt 1/2 c.
- 1 1/2 c. chicken stock or possibly vegetable stock
- 1/2 c. light cream
- 1/4 tsp toasted grnd fennel seed
- 2 bn cilantro
- 1/2 c. water
- 1/2 c. crema fresca or possibly creme fraiche Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Bring a large saucepan of water to a boil. Add in chayote, onion and leek and boil till the chayote is tender, for about 10 min. Remove from heat and allow it to cold.
- In a food processor puree the chayote mix and add in chicken stock, cream, fennel seed, and season, to taste with salt and pepper. Set aside till later.
- In a food processor puree till smooth the cilantro with 1/2 c. of water. In a bowl mix the cilantro paste with the crema fresca thoroughly and season to taste with salt and pepper.
- Place chayote soup in a serving bowls and place a dollop of crema fresca on top.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 54 | 49% |
| Total Fat 6.16g | 8% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 160mg | 7% |
| Potassium 357mg | 10% |
| Total Carbs 12.05g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.98g | 3% |
| Protein 3.39g | 5% |
