Cream Of Eddo Soup

* Exported from MasterCook *

CREAM OF EDDO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Harned 1994 Soups
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.



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