This recipe is a favorite of mine and I hope you like it too. It’s easy to make and has a great flavor that goes well with many dishes.
Creamy Mirliton Soup is a soup that is made with mirliton, or chayote squash. It is served cold and can be garnished with cilantro, lime wedges, and scallions.
- 3 tablespoons unsalted butter
- 2 medium-large mirlitons (about 112 pounds), quartered, skinned, pitted, then thinly cut into quarters
- 1 big Vidalia onion (about 34 pounds), halved, skinned, and thinly sliced
- 1 trimmed and thinly sliced medium celery rib
- 3 big branches of parsley
- 1 bay leaf, entire and ideally fresh
- 3 quarts chicken stock
- 12 tsp salt (or to taste)
- 14 teaspoon freshly ground black pepper, or to taste
- 1/2 gallon half-and-half
- a quarter-cup of buttermilk
- 2 tablespoons fresh chives, freshly snipped
Mirlitons, also known as chayotes, vegetable pears, or custard marrows, are very popular in the Deep South, where they are commercially produced.
- In a large, heavy saucepan, melt the butter over moderately high heat; whisk in the mirlitons, onion, celery, parsley, and bay leaf for 2 minutes. Reduce the heat to low, cover, and simmer for 20 minutes, stirring periodically, or until the veggies are golden.
- Bring the broth, salt, and pepper to a boil in a large pot over high heat. Adjust the heat to a low simmer, cover, and cook for 50 to 55 minutes, or until the veggies are tender.
- Remove the parsley and bay leaf and strain everything into a big fine sieve placed over a large heatproof basin. Purée the solids in a high-powered food processor or electric blender.
- Combine the puréed vegetables and soup liquid in a mixing bowl, then add the half-and-half and buttermilk. Salt and pepper to taste, and adjust as required. Cover and chill for at least one night.
- Serve cold with chopped chives on top, or reheat just until the mixture steams; do not boil or the soup will curdle. Fill hot soup bowls halfway with the soup and top with chives.
Creamy Mirliton Soup is a type of soup that is made with mirlitons, which are also known as chayotes. The soup has a mild flavor and is usually served cold. It can be eaten by itself or in combination with other dishes like rice and beans. Reference: parrains gumbo recipe.
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