Cream of eddo soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 2 | cups | Eddoes (2 lbs.)* |
| ;peeled, washed and diced | ||
| ½ | cup | Onion, chopped |
| ¼ | cup | Celery, chopped |
| 4 | cups | Rich chicken stock |
| ;(preferably homemade) | ||
| Fresh cilantro leaves | ||
| 1 | Bouquet garni | |
| 1 | cup | Whipping cream |
| Salt to taste | ||
| White pepper to taste | ||
| Nutmeg, freshly grated | ||
| ;to taste | ||
| ;chopped | ||
Directions
GARNISH
*Generous cups
Heat butter in a large, heavy saucepan and gently sweat the eddoes, onion and celery, covered, until softened but not colored. Add the stock, fasten bouquet garni to pot and bring to a boil. Cook, partially covered, until eddoes are very soft, about 20 minutes.
Remove bouquet garni.
Puree soup mixture in electric blender or food processor until smooth. Add cream and seasonings; return to a boil. Taste and adjust seasonings.
Serve in heated bowls garnished with freshly chopped cilantro.
The author says that the potato-like eddo, with its creamy interior, is popular in the Caribbean and available most months in Canada.
Recipe from Barbados chef Gary Browne. In "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pp. 32-33. ISBN 0-88862-788-2. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-03-94