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Cream Of Eddo Soup

Contributed by: Chris WebAdmin. of

Recipe from Barbados chef Gary Browne in Nancy Enright's Canadian Herb Cookbook by Nancy Enright.


  • 2 tablespoon unsalted butter
  • 2 generous cups eddoes (2 lb.) - peeled washed and diced
  • 1/2 cup onion; chopped
  • 1/4 cup celery; chopped
  • 4 cup rich chicken stock - preferably hom; emade
  • 1 bouquet garni
  • 1 cup whipping cream
  • 1 salt & white pepper
  • 1 freshly grated nutmeg - to taste


  • 1 fresh cilantro leaves - chopped


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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