Cream of Eddo Soup
Silky Caribbean-style soup made from eddoes (a taro-like root vegetable) simmered in chicken broth with a bouquet garni, puréed smooth, and enriched with heavy cream and nutmeg.
YIELD
6 servingsPREP
30 minCOOK
40 minREADY
70 minEddoes are a starchy root vegetable popular across the Caribbean, and when you simmer them into soup, they turn into something incredibly smooth and earthy.
Diced eddoes get sweated gently with onion and celery in butter, then simmered in rich chicken broth with a bouquet garni until completely soft.
A spin through the blender and a pour of heavy cream transforms everything into a velvety bowl with a subtle sweetness that’s somewhere between potato soup and something entirely new.
Freshly grated nutmeg and chopped cilantro on top tie it back to its Caribbean roots.
Kitchen Tips
- Eddoes can irritate your skin when raw due to calcium oxalate crystals. Wear gloves while peeling, or peel under running water.
- If you can’t find eddoes, taro root is the closest substitute. They’re in the same family and behave almost identically in soup.
- Sweat the vegetables covered and without color. This gentle cooking draws out moisture and sweetness without adding any browned, caramelized flavors that would change the soup’s character.
- Fresh nutmeg makes a real difference over pre-ground. A few passes on a microplane grater is all you need.
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.
Purée 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.
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