Side Pannel
Cream of Eddo Soup
Cream of Eddo Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Soups
Ingredients List
- 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
Directions
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.
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.
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