Cooking Recipe Cream Of Eddo Soup

Recipe Ingredients

2 tb Unsalted butter

2 Generous cups eddoes (2 lb.) peeled washed and diced

1/2 c Onion; chopped

1/4 c Celery; chopped

4 c Rich chicken stock preferably homemade

1 Bouquet garni

1 c Whipping cream

Salt & white pepper

Freshly grated nutmeg to taste

GARNISH

Fresh cilantro leaves chopped

Directions

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.

Enright 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. Electronic format by Cathy
Harned.

Categories matching this recipe

spice ,Vegetables ,Herb ,Soups ,Caribbean ,Harned