Recipe - Cream Of Eddo Soup

2 tablespoon Unsalted butter
2 Generous cups eddoes (2 lb.)
peeled washed and minced
One half cup Onion; chopped
One fourth cup Celery; chopped
4 cup Rich chicken stock
preferably homemade
1 Bouquet garni
1 cup 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 potatolike 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.
3233. ISBN 0888627882. Electronic format by Cathy Harned.

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