Chayote With Christophine Vinaigrette Recipes
CREAMED CHAYOTE SOUP
Steps:
- Cook whole bacon strips slowly over low heat in a large soup pot until almost all fat is rendered out, or omit bacon and melt butter. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft. Meanwhile, finely chop chayote in a food processor.
- Remove and discard bay leaves and bacon and 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. Strain back into pot, pressing with a ladle to extract all juices. Add cream or half and half. Bring to a boil and remove from heat. Serve immediately with lime wedges.
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- Cut/slice the chayote in half (lengthwise). Remove the core, and with a knife peel the skin. Slice chayote in cubes.
- Cook the chayote cubes in salted water for 10 - 15 minutes. Do not overcook. Make sure the chayote cubes are still crunchy.
- While the Chayote is cooking, prepare the vinaigrette by mixing, the vinegar, oil, shallot, garlic, scallions, Pineapple Gourmet Hot Sauce, salt and pepper.
- Remove the Chayote cubes and drain well. Place in a bowl and tossed with vinaigrette. Serve immediately.
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