• Tommy Centola

Mirliton & Shrimp Soup from Versailles

Updated: Jan 4

Traditionally, the Chef’s Charity for Children is held on the second Tuesday in January. This year it has been moved to March. I will be featuring a few recipes from previous years. This one is from Chef Gunter Preuss, who at the time owned the Versailles. This soup uses two of Louisiana’s finest ingredients, mirliton and shrimp.

3 medium size Mirlitons

3 cups Water/Stock

1/4 cup diced Celery

1/3 cup diced Carrot

1/4 cup diced Onion

1/3 cup sliced Leek

4 ounces Butter

2 ounces Flour

1 tablespoon minced Garlic

2 Bay Leaves

1 cup peeled and deveined Shrimp

2 cups Heavy Cream

3/4 cup Sauterne wine

1 1/2 teaspoon Salt

1/2 teaspoon White Pepper

Pare mirlitons and peel shrimp using trimmings and shells for stock.

Dice mirlitons, melt butter in a suitable soup pot, add flour , blend and cook for 2 minutes. Add carrots, celery, onion, leeks, garlic and bal leaves and cook 5 minutes, Add shrimp and mirlitons, mix thoroughly and allow to heat through. Strain stock into soup pot stirring all the while, add hot cream and sauterne. Simmer about 30 minutes, stirring occasionally.

Enjoy!!

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