Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.