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.
Coat each half with salt, pepper and oil
Place on a baking sheet
Strain the liquid and set aside
Adjust the seasoning to taste
Let simmer for about 40 minutes until the soup thickens up
Add the cream and serve
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.