Mirliton Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1 cup butter
- 1 cup flour
- 1 1⁄2 chopped onions
- 4 minced garlic cloves
- 1 1⁄2 teaspoons basil
- 1 1⁄2 teaspoons thyme
- 1 1⁄2 teaspoons garlic powder
- 1⁄2 teaspoon Tabasco sauce
- 3 bay leaves
- 4 (14 ounce) cans chicken broth
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon red pepper
- 1 teaspoon salt
- 2 tablespoons parsley
- 2 1⁄4 lbs mirlitons (can use more, but no less)
- 1 1⁄2 - 2 lbs peeled shrimp
- 1⁄2 pint whipping cream
directions
- Boil mirlitons until very tender, cool, peel, remove seed, and puree.
- Make a light colored roux with margarine and flour, add onions and garlic. Add broth slowly and stir until smooth.
- Add other seasonings, salt to taste, and cook over medium heat, stirring.
- Add mirliton and shrimp. Cook until shrimp are tender.
- Add cream, and serve.
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Reviews
-
The soup base is OK, but it just is not quite right with shrimp. I'm thinking it could be very good with salmon. Hubby was not impressed. (It made a LOT of soup.) I put some of the soup base (before adding cream and straining out the shrimp) into the freezer for future use. I think I'll try it with salmon next time. I kept thinking that cilantro might be better than parsley, as I was eating. I also wanted a hint of lemon for the shrimp.
RECIPE SUBMITTED BY
-Mary-
Marshfield, Missouri