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Cream Of Eddo Soup Recipe - Cooking Index

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Cream Of Eddo Soup

Type: Vegetables
Courses: Soup
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlUnsalted butter
2   Generous cups eddoes - (2 lb.), - peeled washed and
1/2 cup 31g / 1.1ozOnion - chopped
1/4 cup 27g / 1ozCelery - chopped
4 cups 948mlRich chicken stock - - preferably homemad
1   Bouquet garni
1 cup 237mlWhipping cream
  Salt & white pepper
  Freshly grated nutmeg - - to taste
  Garnish
  Fresh cilantro leaves - - chopped

Recipe Instructions

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.

Source:
George Robertson Fort Worth, Texas

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