Crawfish Mirliton (Chayote) Soup - cooking recipe

Ingredients

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

Preparation

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