Title: Cream of Eddo Soup
Categories: Caribbean Herb Soup Vegetable Canadian
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.

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