Originally from Vegetarian Times, October 1996, slightly modified
Serving Size: 6
In soup pot, saute onion in oil over medium-high heat until onion
is soft, about 3 to 4 minutes.
- 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
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
Makes 6 servings.