The sweeter alternative to whipped cream is called chantilly cream. It is satiny and silky. My family enjoys it on pancakes, chocolate mousse, and pretty much anything else that calls for sweetness. To you and your family, have fun!
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
Ingredients
- 3 yucca, peeled and chopped
- 1 medium head cabbage, chopped
- 4 chayote squash, peeled and chopped
- 1 (12 ounce) package carrots, peeled and chopped
- 2 ears fresh corn, halved
- 2 (14 ounce) cans chicken broth
- 1 cup water to cover
- 1 pinch salt to taste
Instructions
- Combine yucca, cabbage, chayote squash, carrots, and corn in a large pot. Add chicken broth and enough water to cover and bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, until vegetables are soft, about 1 hour. Season with salt.
- You can use 2 chicken bouillon cubes instead of broth.
- If the yucca root is too hard to chop into pieces, you can leave it in warm or hot water. After a few minutes, it will be easier to chop into big pieces. Avoid using the heart of the cabbage because it might be too hard to bite into once the soup is ready.
- If the chayote is too slippery or sticky to peel off the vegetable skin, you can turn on the water faucet and peel off the chayote while the water is running. Avoid using the heart of the chayote (the white areas) because it leaves a bitter taste.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 84 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 11 g |
| Protein | 13 g |
| Saturated Fat | 0 g |
| Sodium | 740 mg |
| Sugars | 14 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |