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 —–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. 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.