Mirliton, also know as chayote, is a vegetable that looks like a pear. It is delicious pureed, like in this recipe, and because it provides the thickness and creaminess on its own, there is no need to add extra carbohydrates by adding flour or cornstarch as a thickener. This recipe will yield about 6 -8 cups of creamy soup, and it has a couple of steps. I tried something different in this recipe by using grinded up pork cracklins and pork rinds, to give this soup a “bacony” flavor, but if you are fasting, please omit the pork step. Here we go…..
Step 1- Boil your mirlitons.
5 medium to large mirlitons
enough water to cover mirlitons
gallon size large pot
Boil your mirlitons on medium-high for about 45 minutes, or until you stick your knife in it and it goes in and comes out easy. Remove from heat, and let cool so that you can peel them without burning yourself.
Step 2- Peel your mirlitons.
After allowing your mirlitons to cool, start peeling them by cutting them in half, and removing the seed inside, then cut it into fourths, long ways, to make it easier to peel. Once peeled, place all of your mirlitons in your food processor.
Step 3- Puree’ your mirlitons with fried pork rinds and fried pork skins (optional to add these 2 items).
peeled and seeded mirlitons (once pureed, you will have about 4 cups of mirlitons)
2 tablespoons fried pork cracklins (or pork cracklings) (optional- OR- OMIT if you are fasting)
3 large pieces of fried pork rinds (optional- OR- OMIT if you are fasting)
Place all ingredients in your food processor, and puree’ until smooth. If you use the pork items, they are VERY crunchy, which will result in your food processor working hard to chop them up for you, so please do not walk away from food processor during this step, so it does not come off of the counter.
Step 4- Saute’ your seasoning and make your stock.
1 cup seasoning blend (combination of vegetables, such as onions, celery, bell pepper, and parsley, found in your grocer’s cooler or freezer)
4 teaspoons of extra virgin olive oil (or vegetable oil if you are fasting)
4 cups water
freshly cracked black pepper
6 teaspoons chicken base or 6 chicken bouillon cubes, OR, 6 teaspoons vegetable base or 6 vegetable bouillon cubes
6 teaspoons sweet cream butter, unsalted
3 green onion stalks sliced thin
pureed mirliton mixture
one handful parsley, finely chopped, for garnish
In your pot, saute’ vegetables in oil, about 5 minutes. Add all the rest of your ingredients, except the parsley, and mix well. Bring to a boil on medium heat. At this stage, if you want, you can puree’ it again, so that the seasoning blend (onion mixture) can become smooth, OR, you can leave it as is. In my picture, I pureed it a second time giving it that creamy texture. That’s it !!! Enjoy !!!