Cream of Eddo Soup
Yield
6 servingsPrep
30 minCook
40 minReady
70 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | cups |
eddoe
peeled washed and diced |
* |
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
celery
chopped |
|
| 4 | cups |
chicken broth
rich |
|
| 1 | x |
bouquet garni
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
salt and white pepper
to taste |
* |
| 1 | x |
nutmeg
freshly grated, to taste |
*
|
| Garnish | |||
| 1 | x |
cilantro
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
| 473 | ml |
eddoe
peeled washed and diced |
* |
| 118 | ml |
onions
chopped |
|
| 59 | ml |
celery
chopped |
|
| 946 | ml |
chicken broth
rich |
|
| 1 | x |
bouquet garni
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and white pepper
to taste |
* |
| 1 | x |
nutmeg
freshly grated, to taste |
*
|
| Garnish | |||
| 1 | x |
cilantro
fresh, chopped |
*
|
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.
