Ingredients
- 2 generous eddoes
- 1 bouquet garni
- 950 ml rich chicken stock
- 240 ml whipping cream
- 60 gr onion (chopped)
- 26 gr celery (chopped)
- 18 gr butter (unsalted)
- some cilantro leaves
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.
