Crawfish Mirliton (Chayote) Soup

• 4 cups chicken broth
• 1/2 tablespoon dried parsley
• 1/2 tablespoon dried basil
• 1 lb crawfish tail
• 2 tablespoons butter
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1/2 teaspoon cayenne
• 1/2 teaspoon crab boil
• 4 mirlitons, chopped
• salt and pepper

1. Stir dried herbs into broth and set aside.
2. Saute crawfish tails in butter until warm and cooked through.
3. Drain butter and crawfish juice into a pot. Set crawfish aside for later.
4. Add onions, garlic, cayenne, and crab boil to butter and cook over low heat until onions are soft.
5. Add mirliton and cook for 2-3 minutes, stirring occasionally.
6. Pour broth into pot, cover, and simmer over low heat. 25 minutes for peeled mirliton, and 30 for unpeeled.
7. Use a food processor or blender to puree soup.
8. Return soup to low heat, and gradually add in crawfish tails. Stir until tails are brought up to the soup's temperature.

chicken broth, parsley, dried basil, crawfish tail, butter, onion, garlic, cayenne, crab boil, mirlitons, salt

Taken from www.food.com/recipe/crawfish-mirliton-chayote-soup-371991 (may not work)