Cream of Eddo Soup Recipe

Name: Cream of Eddo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, unsalted, 2 cups eddoe peeled washed and diced, 1/2 cup onions chopped, 1/4 cup celery chopped, and more.

Yes, Cream of Eddo Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Eddo Soup

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