Ms. V's Barataria Shrimp and Mirliton Soup

Ingredients

• 4-6 poached and peeled mirlitons, cubed
• 2 Tbsp. vegetable oil
• 1 small onion, chopped fine
• 1/2 cup celery, chopped fine
• 2 cups chicken stock
• 1 quart whole milk
• 1 pint whipping cream
• 1/2 stick butter
• 1/4 tsp. Thyme
• 1/2tsp. Veron’s Garlic Seasoning
• Dash Louisiana Hot Sauce
• 1/2 Tbsp. Gravy flour
• 1 lb. chopped shrimp
• 1 cup pepper cheese
• Salt to taste

Instructions

1. First, in a deep pot,
   1. cover mirlitons with water and bring to boil.
   2. Reduce to medium and continue until large fork pierces through easily.
   3. Drain water and allow to cool.
   4. Then slice in half length-wise, remove seed, peel and cut into medium size cubes.
2. In the meantime,
   1. sauté chopped onions and celery in vegetable oil until soft.
   2. Pour in chicken stock and bring to slow boil,
   3. add cubed mirliton,
   4. cover and simmer for 20 minutes.
3. Next,
   1. add milk, cream and butter to the soup while continuing to stir to avoid sticking.
   2. Reduce fire and add all seasonings, shrimp, flour, and cheese.
   3. When all ingredients are blended, simmer for 20 minutes.
4. Serve hot with French Bread.

‘BON APPÉTT!’