A recipe for a creamy mirliton or chayote soup enhanced with flavors of shrimp and crab. |

Seafood infused creamy mirliton soup

This recipe calls for roasted mirliton, potatoes and garlic to enhance the flavors of this soup. It is prepared with a homemade shrimp broth and enhanced with blue crabs and hot piment bouc. 

Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes


For the roasted vegetables

  • 3 mirliton
  • 3 small potatoes
  • 3 garlic heads
  • 1 tsp salt
  • Pepper to taste
  • Olive oil

For the broth

  • 4 cups of water
  • Shrimp shells
  • 1 tsp pepper
  • Bunch of thyme
  • 2 bay leaves
  • 2 garlic heads
  • 1 piment bouc
  • 1 tsp Chili
  • 1 tsp Paprika
  • 1 tsp Cayenne

For the soup

  • 2 tsp salt
  • Blue crabs
  • 10 cl of cream


For the roasted vegetables

  1. Cut and peel the mirliton, potatoes and garlic in half
  2. Coat each half with salt, pepper and oil

  3. Place on a baking sheet

  4. Roast in oven for about 1 ½ hour or until fork tender

For the broth

  1. In a pot, add the water and shrimp shells
  2. Add the seasoning
  3. Bring to a boil
  4. Strain the liquid and set aside

For the soup

  1. Puree the roasted vegetables with some of the seafood broth
  2. Transfer to a pot
  3. Bring to a boil
  4. Adjust the seasoning to taste

  5. Add some blue crab
  6. Let simmer for about 40 minutes until the soup thickens up

  7. Add the cream and serve

To serve (optional)

  1. Garnish with some zesty crab salad and cassava chips

Recipe Notes

Roasting the vegetables makes for a longer preparation time. To reduce time, you could boil the mirliton and potatoes. Please note that doing so will definitely alter the flavors.