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September 2018

Easy Soup Recipes

Main Dish Recipes

Bits O' Teriyaki Chicken

Bits O' Teriyaki Chicken Recipe
1/2 c Teriyaki Sauce 1 t Sugar 2 Whole Chicken Breasts, Skinned And Boned 1 t Cornstarch 1...

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Cream Of Eddo Soup Recipe

Cream Of Eddo Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cream Of Eddo Soup recipe  PDF



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 and amp 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 mi ture 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 and amp Company, 1985. Pp. 32 33. ISBN 0 88862 788 2. Electronic format by Cathy Harned.

Cream Of Eddo Soup recipe and other easy soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
108 people have voted
Last Reviewed on 2018-09-24



Monday, Sep 24 2018 Download & Print Cream Of Eddo Soup recipe  PDF   Easy Soup recipes RSS   New

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Stuffed PrunesTlc
Stuffed PrunesTlc Recipe


35 lg Prunes Cold tea 2 tb Armagnac or brandy 1 Grated rind of 1 orange Sugar syrup, optional 1. Soak prunes overnight in cold tea 2. Drain and stone them carefully. Keep 20 aside then process 15 to make the stuffing. 3. In a bowl, add the brandy and orange rind to the 15 prunes and mi well. 4. Spoon the mi ture into the prunes to make a smooth fat shape 5. Put each prune in a sugar case and glaze with sugar syrup ...

Cooking Magazines: Stuffing Recipes » September 2018   Stuffing recipes RSS   New

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