Cream of Eddo Soup

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.