Cream of Eddo Soup

Ingredients

Directions

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.