Cream Of Eddo Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | Caribbean | Caribbean, Harned 1994, Herb/spice, Soups, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | T | 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 | ||
| Fresh cilantro leaves | ||
| chopped | ||
| 1985 | . 32-33. ISBN 0-88862-788-2. Electronic format by , . 32-33. ISBN 0-88862-788-2. Electronic format by Cathy |
INSTRUCTIONS
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, Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 285
Calories From Fat: 249
Total Fat: 28.3g
Cholesterol: 96.8mg
Sodium: 208mg
Potassium: 267.5mg
Carbohydrates: 6.5g
Fiber: 2.5g
Sugar: 1.4g
Protein: 3.8g