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 -----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.