Leah Chase's Mirliton Soup - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Leah Chase's Mirliton Soup

Prep Time: 1 Hour
Yields: 6 Servings

Comment: Nothing says the holidays in Louisiana like mirliton. Many people serve them in a casserole or stuffed with shrimp, but when the weather’s chilly, it’s hard to beat them as the base of this delicious soup.

2 pounds mirlitons
2 quarts water 
1/4 pound butter
1 cup chopped onion 
1/4 cup chopped celery 
1/4 cup all-purpose flour 
1/4 pound smoked ham (finely chopped) 
1/2 pound shrimp (finely chopped)
1 clove garlic (finely chopped) 
1/4 tsp ground thyme 
1/2 pint half-and-half
1 tbsp chopped parsley
1 tbsp salt 
1/2 tsp white pepper

Method: Place mirlitons in pot with 2 quarts water. Bring to a boil and cook until tender. Remove mirlitons from pot and reserve water. With a small spoon, remove the pulp from the mirlitons and mash well, then set aside. In a large saucepan, melt butter. Add onions and celery and cook until onions are clear. Stir in flour and cook for 5 minutes (do not brown). Add ham and shrimp. Stir and cook for 5 minutes longer. Return reserved water to the pot, stirring well with a wire whisk. Add mirliton, garlic and thyme. Whisk thoroughly. Add half-and-half, parsley, salt and white pepper. Let simmer for 20 minutes.

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