Cream of Breadfruit Soup

When Sandra Allen, teacher of Brazilian cooking, came to help me understand breadfruit basics, she brought along a recipe that was almost identical to one I thought I had “invented” that week—and had thrown in the garbage because it was thicker than wallpaper paste. She suggested I blanch the breadfruit, which was just the trick needed to produce this smooth, rich soup. The tropical-musky soup is a bit like vichyssoise, but stickier and fruitier.