| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | Caribbean | Caribbean, Harned 1994, Herb/spice, Soups, Vegetables | 4 | Servings |
INGREDIENTS
| 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 | ||
| 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
A Message from our Provider:
“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”