Cream of Eddo Soup

• 2 tablespoons butter, unsalted
• 2 cups eddoe peeled washed and diced
• 1/2 cup onions chopped
• 1/4 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
• 1 x cilantro fresh, chopped

1. Heat butter in a large, heavy saucepan and gently sweat the eddoes, onion and celery, covered, until softened but not colored.
2. Add the stock, fasten bouquet garni to pot and bring to a boil.
3. Cook, partially covered, until eddoes are very soft, about 20 minutes.
4. Remove bouquet garni.
5. Puree soup mixture in electric blender or food processor until smooth.
6. Add cream and seasonings; return to a boil.
7. Taste and adjust seasonings.
8. Serve in heated bowls, garnished with freshly chopped cilantro.

butter, onions, celery, chicken broth rich, bouquet garni, heavy whipping cream, salt, nutmeg, cilantro

Taken from recipeland.com/recipe/v/cream-of-eddo-soup-36664 (may not work)