Blended Mirliton Soup

Ingredients:

• 4 mirlitons
• 2 tablespoons butter
• 2 tablespoons flour
• 1 onion, chopped
• 1/2 cup finely chopped andouille
• 4 cups chicken stock
• Salt and freshly ground black pepper to taste
• 1/2 teaspoon Creole seasoning, or to taste
• 1/2 teaspoon Tabasco
• 1 cup heavy cream

Preparation:

• Boil mirlitons in a large pot of water until tender. Cool, slice in half, discard seeds and peel off the thin, rough skin. Roughly chop the pulp and set aside.
• Make a light roux of butter and flour, add onion and andouille, and sauté until soft.
• Add chicken stock, seasonings and mirliton pulp and cook over low heat for 30 minutes.
• Place the mixture, 2 cups at a time, in a blender and puree.
• Return to pot. Add cream and heat and adjust seasonings.
• Remove from heat before it comes to a boil, and serve with chosen garnish.