Ingredients

1/2 pound small shrimp in shell, rinsed
1 celery stalk with leaves, cut up
1 cup water
2 large chayotes, peeled
2 tablespoons butter
2 large shallots, minced
1 1/2 tablespoons flour
2 cups chicken stock
White pepper
About 2 tablespoons fresh dill, finely minced
Salt to taste
1/3 cup heavy whipping cream

Directions

Peel shrimp; combine shells in a saucepan with celery and water. Simmer, covered for 20 minutes. Meanwhile, devein shrimp and halve lengthwise. Cut chayotes into large chunks, reserving one quarter of one. Strain shrimp stock.

Heat butter in a casserole; add shallots and stir until softened. Add flour; pour into shrimp stock and bring to a boil, stirring. Add chayotes; add chicken stock and white pepper to taste. Simmer, covered until very tender, about 30 minutes. Meanwhile, cut the reserved chayote into very fine julienne strips. Toss in a bowl with the shrimp, 1 tablespoon dill and 1/4 teaspoon salt. Process soup in batches to a very smooth puree. Return to pot; stir in cream, salt and pepper to taste.

Heat remaining 1/2 teaspoon butter in a skillet; stir in the shrimp mixture, cover and steam on low heat until just cooked through - less than 1 minutes. Divide the mixture among 4 heated bowls. Pour soup over, and top with remaining dill to taste.

Each serving contains 250 calories; 18 gm fat; 11 gm carbohydrate; 647 mg sodium; 98 mg cholesterol.