Mirliton soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Med. size mirlitons | |
| 6 | Slices kosher Beef Frye | |
| 3 | Cloves garlic, chopped | |
| 1 | Large bell pepper, chopped | |
| 2 | Large onions, chopped | |
| 5 | Shallots, chopped | |
| 2 | tablespoons | Fresh parsley, chopped |
| ¼ | teaspoon | Oregano |
| 1 | Bay leaf | |
| 5 | Chicken bouillon cubes | |
| 4 | cups | Boiling water |
| Salt and pepper to taste | ||
| 1 | cup | Nondairy creamer |
| Bread crumbs | ||
Directions
Dissolve 5 bouillon cubes in 4 c. boiling water. Boil mirlitons until tender; let cool. Peel and cut into cubes. Set aside. In large pot fry Beef Frye until brown. Add all seasonings and saute until soft.
Add cubed mirlitons and chicken bouillon. Bring to a boil and cook for abt. 45 min. Add nondairy creamer and simmer for 5 min. Then put soup in blender and blend until creamy. Serve hot with about 1 tbs.
bread crumbs on top.