- Written by Cynthia Presser
Velvety and light, this recipe is one of my oldest ones: I used to make this creamy soup a lot when I wanted to lose a couple of pounds (probably in my early twenties, while still living in Brazil). I have always loved food, and loosing flavor along with extra pound has never been an option in my life; so everything I cook, either if it is light, low-carb, gluten-free or none of these, everything must taste good! So don’t make this creamy soup just because it is light, but make this recipe because it is creamy, velvety and delicious! One last thing: if you have never tried chayote squash, this recipe is an easy way to introduce this vegetable to your family. I hope you like it!
- 1 tablespoon olive oil
- 2 ounces bacon, finely diced
- 16 ounces bay scallops
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 3 garlic cloves, minced
- 3 chayote squash, peeled, pitted and cubed
- 2 cups low-sodium vegetable broth
- ¼ cup crème fraîche
- 2 tablespoons scallions, finally chopped
In a medium skillet over medium-high heat, add olive oil and bacon. Cook, stirring occasionally, until bacon is crispy, 3 to 4 minutes. Turn heat to high and add bay scallops. Sauté until scallops are no longer translucent, about 1 ½ minutes. Remove from heat and season lightly with salt and pepper. Set aside.
In a large sauce pan over medium-high heat, melt the butter and add the garlic. Cook, stirring constantly, until fragrant; 40 seconds. Stir in chayote squash and vegetable broth; bring to a light boil. Close the lid and reduce heat to medium-low. Cook, stirring occasionally, until chayote squash is tender, 15 to 20 minutes. Remove from heat and let cool. Transfer to a blender or food processor. Process until smooth, about 30 seconds. Return to sauce pan and warm up. Remove from heat and season with salt and pepper. Fold in crème fraîche. Transfer to individual bowls and top with the bay scallops. Sprinkle with the scallions and serve immediatelly.
Chayote Squash - in case you could not remember what it looks like.