Title: Cream of eddo soup
 Categories: Caribbean, Herb, Soups, Vegetables, Canadian
      Yield: 4 Servings
 
      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

MMMMM--------------------------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.