*  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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