Looking for Mirliton Soup Recipe

Does this soup require sauces?

I don't have it but try to find Dennis Huntley's recipe. He used to be at Le Pavvenu Restaurant in Kenner and is now at Chateau Estates CC. That is his specialty.

Tom Fitzmorris has an excellent one. You just need to use an immersion blender before you add the shrimp back. Don’t like Tom, but his recipe ipe is excellent.

This one is delicious. I had it at the restaurant and I've also made it, though it was quite some time ago.

Le Parvenu's Mirliton & Shrimp Soup
This is a great light soup that Dennis Hutley--who dreamed it
up--describes as "cappuccino style." By that he means a thin layer of non-sweet whipped cream floats on top.
Ingredients
At a glance
Soups
2 medium mirlitons
1 1/2 cups water or stock
2 Tbs. diced celery
1/4 cup diced carrots
2 Tbs. diced onions
1/4 cup sliced leeks
1/4 cup butter
1/4 cup flour
1/2 Tbs. chopped garlic
1 bay leaf
2 cups small peeled shrimp
1 cup heavy cream
1/2 cup Sauternes or other sweet white wine
3/4 tsp. salt
1/4 tsp. white pepper
1/2 tsp. liquid crab boil
Methods/steps
1. Pare mirlitons and peel shrimp. using trimmings and shells for stock.
2. Dice mirlitons. melt butter. add flour and cook for two minutes. Add vegetables. garlic. and bay leaf. Cook gently for five minutes
3. Add shrimp and mirlitons and mix thoroughly. Strain stock into soup pot. Add hot cream and Sauternes. Bring to a simmer and cook about 30 minutes. stirring occasionally. Add salt and pepper to taste and serve.

Serves four.

quote:

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Yep. That is the one I was talking about. I miss LeParvenu. That may have been the best restaurant in the history of Kenner.

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It was a very good restaurant. I also wish it was still around.

Here is one I like a lot. Going to make it Christmas Eve-

LINK