This creamy mirliton and shrimp soup is a holiday classic.
Cream of Mirliton and Shrimp Soup
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- 8 mirlitons*, halved
- ¼ cup Louisiana pecan oil
- ½ cup butter
- 1 cup chopped sweet onion
- 1 cup chopped celery
- 1½ teaspoons minced garlic
- 1 pound small Louisiana shrimp, peeled and deveined
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon dried basil
- 2 tablespoons quick-mixing flour, such as Wondra
- 2 quarts chicken broth
- 1 cup half-and-half
- To a large pot, add mirlitons and enough water to cover. Bring to a boil, and cook until fork-tender, about 45 minutes. Transfer mirlitons to a colander, and let stand until cool enough to handle.
- Remove and discard seeds and fibrous membranes from mirlitons, and scoop out as much flesh as possible. Place flesh in a large bowl, and mash until smooth.
- In a large Dutch oven, heat pecan oil and butter over low heat until melted. Add onion, celery, and mirliton; cook until onion is soft, about 8 minutes. Add garlic and shrimp; cook for 2 minutes. Stir in peppers, salt, ginger, and basil. Add fl our, stirring well.
- Stir in broth, and bring to a boil over high heat. Reduce heat, and simmer, stirring occasionally, for 30 minutes. Remove from heat, and add half-and-half. Serve immediately.
- *Mirliton is labeled as chayote in some supermarkets
Louisiana Cookin https://www.louisianacookin.com/