• 4servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, C, D, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Unsalted butter

  2. 2 Generous cups eddoes - (2 lb.), - peeled washed and 1/2 cup 31g / 1.1oz Onion - chopped

  3. 1/4 cup 27g / 1oz Celery - chopped

  4. 4 cups 948ml Rich chicken stock - - preferably homemad

  5. 1 Bouquet garni

  6. 1 cup 237ml Whipping cream

  7. Salt & white pepper

  8. Freshly grated nutmeg - - to taste

  9. Garnish

  10. Fresh cilantro leaves - - chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. Puree soup mixture in electric blender or food processor until smooth. Add cream and seasonings; return to a boil. Taste and adjust seasonings.

  3. Serve in heated bowls garnished with freshly chopped cilantro.

  4. Enright says that the potato-like eddo, with its creamy interior, is popular in the Caribbean and available most months in Canada.

  5. Recipe from Barbados chef Gary Browne in "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright.


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