3 medium mirlitons
2 cups water (chicken broth may be substituted)
1 small yellow onion
3 Tbsp. butter
3 Tbsp. all purpose flour
1/2 tsp. crushed red pepper flakes
1/2 tsp. coarse ground black pepper
1 tsp. Frank Davis Vegetable Seasoning
3 cups whole milk
1 cup shredded cheddar cheese
1 cup cooked ham, diced

Start off by peeling the mirlitons and cutting them into 1 inch cubes.

Then bring the water or the chicken broth to a gentle boil in a large saucepan, add the mirlitons, and cook them until they become fork-tender.

	Franksgiving 2002 Menu
		• Foil-Baked, Double-Breasted Turkey with Pan Drippings • Spicy Cajun Corn Bundle • Veggies and Beets • Garlic and Onion smashed potatoes • Lentil Soup with Vermicelli • Orange Coconut Tarts

When they're done, drain them and set them aside (but reserve 1 cup of the poaching liquid, adding extra chicken stock as needed to make up the measure).

Now set the liquid aside for a while.

At this point, peel and finely chop the onion.

At the same time, melt down the butter in the saucepan over a medium heat. Then drop the onion into the saucepan and sauté it (stirring frequently) until it turns translucent and softens (but do not let it brown).

Next add the flour to the onions, season the mix with the pepper flakes, the black pepper, and the vegetable seasoning and simmer everything together for about 3 to 4 minutes to form a light French roux.

Finally, gradually add to the onion mixture in the saucepan the smothered mirlitons, the reserved cup of poaching liquid, and the milk. Then stir everything together well, fold in the cheese and ham, cover the pan, and finish the soup by simmering it over low heat for 30 minutes, stirring frequently.