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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A silky, sumptuous soup from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
2 (10 ounce) cans chicken broth |
2 2/3 cups evaporated milk |
1 avocado, peeled and cut into small dice |
1/2 cup ripe olives, chopped |
1 chayote (mirliton, vegetable pear) |
4 slices bacon, diced |
salt and pepper |
Directions:
1. Cut chayote into small cubes and saute with bacon.
2. Heat the liquids.
3. Add avocado and olives.
4. Add chayote and bacon to the soup; adjust seasonings.
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