Name: Baked Breadfruit “Cream” Soup
Yield: Serves 6 as a first course
Ingredients: 1 quart flavorful vegetable broth; About 2 tablespoons brandy or rum; 1 smallish breadfruit (about 2 pounds), slightly ripe (green mottled with beige); A few handfuls of celery leaves or fennel tops; Optional: grated nutmeg and chives; Optional: sugar; About ¼ teaspoon fine-ground white pepper; 2 to 3 teaspoons kosher salt; ¼ teaspoon celery seeds or fennel seeds; 2 to 3 cups milk

Preparation info

Serves
6
as a first course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

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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