MirlitonSoup
 
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) 
1/2 pint half-and-half 
1 tbsp chopped parsley 
1 tbsp salt 
1/2 tsp black 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. 
Note: You could use crab instead of shrimp - or both.