Baked Breadfruit “Cream” Soup

If you favor old-fashioned potato cream soup, eggnog, blancmange, and almond milk (even evaporated milk!), you may well be charmed by this mild, rich, pinkish-ivory soup that is—unbelievably—cream-free. While experimenting with breadfruit, I discovered that when it is roasted for several hours, it is transformed from a bland starchy substance to something akin to sweet plantain and semisoft cheese. It becomes so oily, in fact, that it must be modified with liquid to cut the fat.

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