Best 2 Crawfish Mirliton Chayote Soup Recipes

In the realm of culinary delights, few dishes can rival the harmonious blend of flavors found in crawfish, mirliton, and chayote soup. This tantalizing trio of ingredients forms the cornerstone of a delectable soup that is not only bursting with flavor but also offers a symphony of textures. The succulent crawfish, with its delicate briny sweetness, takes center stage, while the mild and subtly sweet flavors of mirliton and chayote provide a harmonious backdrop. This soup is a testament to the culinary artistry of Louisiana, where bold flavors and fresh ingredients reign supreme. Join us on a culinary journey as we explore the secrets behind this delectable dish, with three unique recipes that showcase its versatility and adaptability. From a classic Cajun-inspired rendition to a lighter, more modern interpretation, these recipes will guide you in crafting a crawfish, mirliton, and chayote soup that will tantalize taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

CREAM OF MIRLITON & CRAWFISH SOUP

Cream of Mirliton & Crawfish Soup image

Mirliton is also known as Chayote squash, allegator pear, or vegetable pear. I got this recipe from my daughter-in-law's, Aunt Jill. She had fixed it as her contribution to Thanksgiving dinner. Being a novice when it comes to cooking...I just knew I'd mess up this awesome dish. BUT...it's so simple that even I couldn't mess...

Provided by Rena Daniel

Categories Cream Soups

Time 1h15m

Number Of Ingredients 12

Ingredients

3 mirlitons (chayote squash)
1 stick butter or margarine
4 sprig(s) green onions, chopped
2 clove garlic, minced
2 ribs celery, minced
1 bay leaf
3-4 c swanson's chicken broth
1 lb crawfish tails, defrosted (can find at wal-mart in frozen seafood section)
1 c half and half
salt to taste
white pepper to taste
cajun seasoning (tony chachere) to taste

Steps:

1. Peel mirlitons like you would peel a potato. Cut in half and remove the seed pod.
2. Slice into 1 inch cubes. Put into microwave safe bowl and microwave on high for 12 to 15 minutes or until soft.
3. Puree in blender or food processor
4. Melt butter or margarine in a soup pot and saute all vegetables until soft. Add bay leaf and mirliton puree, cooking until most of the liquid evaporates.
5. Add 3 to 4 cups chicken broth, season to taste with salt, pepper, and cajun seasoning (Tony Chachere). Cover and cook on med heat for 45 minutes. Stirring occasionally.
6. Remove bay leaf, add crawfish tails and half and half. Simmer for 5 mins and serve. Hope you enjoy as much and my friends and family have.
7. ***If you have plenty to feed, double the recipe.

CREAM OF CHAYOTE SOUP

Cream of Chayote Soup image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 large slice bacon or 2 tablespoons unsalted butter
1 yellow onion, diced
1 teaspoon freshly ground pepper
5 cups chicken stock, vegetable stock or water
2 bay leaves
1 small boiling potato, peeled and sliced
4 chayotes, peeled, seeded and sliced
1 cup heavy cream or half-and-half
2 limes, thinly sliced

Steps:

In a large soup pot over low heat, fry the bacon until almost all the fat is rendered, or melt the butter. Raise the heat to medium, add the onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the stock or water, bay leaves and potato and simmer until the potato slices are soft, about 20 minutes
When the potato slices are soft, remove and discard the bay leaves and bacon. Add the chayotes and bring to a boil. Return the heat to medium and simmer, uncovered, until the chayotes are soft, about 15 minutes. Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender until smooth. As each batch is pureed, pour the puree through a sieve placed over a bowl, pressing with the back of a spoon to extract all the juices. Pour the puree back into the pot, add the cream or half-and-half and bring just to a boil. Taste and adjust the seasonings.
Remove from the heat and ladle into warmed bowls. Slip a few lime slices into each bowl and serve hot.

Tips:

Choose the freshest ingredients: Crawfish, mirliton, and chayote are all seasonal vegetables, so it's important to use them when they're at their peak. Fresh ingredients will give your soup the best flavor.

Don't overcook the crawfish: Crawfish is a delicate seafood, so it's important not to overcook it. Cook the crawfish just until it turns pink and opaque, about 2-3 minutes.

Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality one. You can use chicken broth, vegetable broth, or seafood broth. If you're using a canned broth, be sure to choose one that is low in sodium.

Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream to brighten up the flavors.

Conclusion:

Crawfish, mirliton, and chayote soup is a delicious and healthy dish that is perfect for a cold winter day. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a satisfying and nutritious meal, give this soup a try.