Busters Recipes

Sopa de Chayote

Serving Size: 6

1/2 onion -- chopped
2 teaspoons olive oil
2 garlic cloves -- minced
3 chayote squash -- peeled, seeded, and chopped
4 cups vegetable stock
1/2 cup white wine
2 tablespoons minced fresh dill
salt and freshly ground black pepper -- to
taste
1/2 cup vegan sour cream

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.

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