Creamed Chayote Soup

• 1 to 2 strips bacon or 2 tablespoons butter
• 1 medium yellow onion, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 5 cups chicken broth, vegetable stock or water
• 2 bay leaves
• 1 small potato, peeled and sliced
• 4 medium chayote, peeled and seeded
• 1 cup cream or half and half
• Lime wedges, for garnish

1. 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.
2. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes.
3. Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft.
4. Meanwhile, finely chop chayote in a food processor.
5. Remove and discard bay leaves and bacon and add chopped chayote.
6. Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes.
7. Puree in a blender until smooth.
8. Strain back into pot, pressing with a ladle to extract all juices.
9. Add cream or half and half.
10. Bring to a boil and remove from heat.
11. Serve immediately with lime wedges.

bacon, yellow onion, salt, freshly ground black pepper, chicken broth, bay leaves, potato, chayote, cream, lime wedges

Taken from www.foodnetwork.com/recipes/creamed-chayote-soup-recipe.html (may not work)