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
INSTRUCTIONS
GARNISH
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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