Breadfruit Vichyssoise

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 1 oz. unsalted butter
  • 2 medium onions, finely chopped
  • 1 clove garlic, chopped</


Heat the butter in a heavy saucepan and sauté the onions and garlic until tender but not browned. If using fresh breadfruit, peel the breadfruit, remove core and dice. If using tinned breadfruit, chop coarsely. Add to the onions and garlic with the chicken stock and cook, covered, at a gentle simmer until the breadfruit is tender. Cool. Put into an electric blender and blend until smooth, addin