Creamy Chayote Soup with Shrimp

Name: Creamy Chayote Soup with Shrimp
Yield: 4 servings
Cuisine: Indonesian
Ingredients: ½ pound small shrimp in the shell, rinsed; 1 celery stalk with leaves, cut up; 1 cup water; 2 large chayotes (1¾ pounds) peeled (see Preparation); 2 tablespoons butter; 2 large shallots, minced (¼ cup); 1½ tablespoons flour; 2 cups veal or chicken stock (should be homemade for this); 2 cups veal or chicken stock (should be homemade for this); White pepper; About 2 tablespoons finely minced dill; Salt; About ⅓ cup heavy (or whipping) cream; Few tablespoons dry white wine or sake to taste; Few tablespoons dry white wine or sake to taste

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Offer this pale, smooth soup for a first course. Although each serving contains a generous portion of succulent pink shrimp, the flavor is too delicate for a main course.

Ingredients

½ pound small shrimp in the shell, rinsed
1 celery stalk with leaves, cut up
1 cup

Australian
Asia
Oceania
Americas
India
New Zealand
Indonesia
Australia
Mexico
United States
French West Indies
Florida
Main course
Starter
Louisiana
North Africa
Soup
South East Asia
Central America

Method

Peel shrimp; combine shells in a saucepan with the celery and water. Simmer, covered, for 20 minutes. Meanwhile, devein shrimp and halve lengthwise. Cut chayotes into large chunks, reserving one-quarter of one. Strain shrimp stock.
Heat 1½ tablespoons butter in a casserole; add shallots and stir over low heat until somewhat softened. Add flour; stir for 2 minut