Name: Cream of Eddo Soup
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

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Paul David Tripp

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

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