Cream of Breadfruit Soup
This soup can be served warm or cold.
- 1 firm, green breadfruit
- 2 tablespoons butter
- 1/2 clove garlic, peeled
- 1 medium onion, peeled and chopped
- 1 quart chicken broth
and pepper, to taste
- 1 cup half-and-half or light cream
- Chopped fresh chives
- Cut and peel breadfruit; slice into small pieces. Discard spongy core section.
Cook pieces in boiling salted water about 30 minutes, or until soft. Drain and mash
as you would potatoes. You will need about 1 1/2 cups mashed breadfruit for this
recipe. Set aside.
- Melt butter in a large skillet. Add garlic and onion; sauté until soft, but not
browned. Add chicken broth and about 1 1/2 cups mashed breadfruit. Cook over medium
heat, stirring often, until mixture is smooth and beginning to thicken.
- Season with
salt and pepper. Remove from heat. Slowly stir in half-and-half until soup is smooth
- Top with chopped chives.