Cream Of Eddo Soup
Contributed by: Chris WebAdmin. of RecipesNow.com
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