Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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