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

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

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

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Creamy Chayote Soup with Shrimp

Ingredients

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