Contributed by: Chris WebAdmin. of RecipesNow.com
Recipe from Barbados chef Gary Browne in Nancy Enright's Canadian Herb Cookbook by Nancy Enright.
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.
Serving Size: Makes 4 Servings
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