|Onion||1 , chopped|
|Stalk celery||1 , stringed and chopped|
|Rice||1⁄2 Cup (8 tbs)|
|Stock||7 Cup (112 tbs) (Chicken Or Vegetable)|
|Garlic||1 Clove (5 gm) , crushed|
|Ground black pepper||To Taste|
|Sour cream||1⁄2 Cup (8 tbs)|
|Sweet pepper strip||1 , cut in strips|
Peel the chayotes, remove the seed and chop roughly.
Place chayotes, onion, celery, rice, stock, garlic and ground pepper in a large saucepan.
Simmer for 45 minutes.
Cool and puree the soup in a blender, or through a sieve.
Return mixture to saucepan.
Stir in the sour cream over low heat.
Do not allow it to boil.
Serve hot with a dollop of sour cream if desired.
Garnish with strips of pepper.