AUTUMN CHAYOTE CREAM SOUP

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Autumn chayote cream soup

 

3 medium chayotes, steamed and chopped

1 large baking type white potato (baked or steamed)

1 large orange sweet potato (baked or steamed)

1 large onion, chopped

handful chopped fresh dill

few smoked peppers, minced

1 can (~15oz) black eye peas, or equivalent frozen, or freshly cooked - any

white bean will work too, canelini, navy, great northern.

1/2 to 1 cup ground almond (soak 1/2 cup almond slivers in water and grind with

blender or food processor, drain, use liquid for milk, use solids here, or use

the whole thing for this soup)

quart veggie broth

olive oil for saute

Salt to taste

 

Sautee onion in olive oil. Add dill and smoked peppers, stir a few minutes and

add remaining ingredients. When it has boiled a couple of minutes, take

immersion blender to the pot and puree. Season with salt to taste.