Title: Cream of Eddo Soup
Categories: Caribbean, Harned 1994, Herb/spice, Soups, Vegetables
Yield: 4 Servings

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.

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