Instructions: In soup pot, saute onion in oil over medium-high heat until onion is soft, about 3 to 4 minutes. Add garlic; saute 1 minute being careful not to burn.

Add chayote, stock, wine and half of dill. Bring to a boil; cover, reduce heat to a simmer and cook until vegetables are tender, about 25 minutes.

Puree until smooth. Add salt and pepper to taste. Top each serving with a dollop of sour cream; sprinkle with remaining dill.

Makes 6 servings.

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