Puréed Taro Soup

Name: Puréed Taro Soup
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 medium onion, chopped; 2 medium carrots, chopped; 2 or 3 tender inner celery stalks with leaves, chopped; 1-inch chunk ginger, peeled and minced; 1 pound large taro, peeled, in 1-inch chunks; ¼ teaspoon thyme; ¼ teaspoon mace; 2–3 cups chicken or duck stock or broth; 2–3 cups chicken or duck stock or broth; 2–3 cups chicken or duck stock or broth; 2 cups beef or ham stock or broth; 2 cups beef or ham stock or broth; 2 cups beef or ham stock or broth; About 1¼ cups milk; About 2 tablespoons rum; Salt and white pepper to taste; Salt and white pepper to taste; Julienne of carrot and minced celery leaves or croutons; Julienne of carrot and minced celery leaves or croutons; Julienne of carrot and minced celery leaves or croutons

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Taro absorbs astonishing amounts of liquid, forming thick, smooth, and dense purées, rather like creamy split-pea soup in texture. This substantial soup is warm with spices, nutty and rich.

Ingredients

2 tablespoons butter
1 medium onion, chopped
2 medium carrots, chopped

Gluten-free
South America
Soup
North Africa
Central America
Caribbean

Method

Heat butter in flameproof casserole over low heat; stir in onion, carrots, celery, and ginger. Cook until very soft, about 10 minutes, stirring often.
Add taro, thyme, mace, 2 cups chicken broth and the beef broth to casserole. Bring to a boil, stirring. Lower heat and