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Cream of Taro Leaf Soup
Preparation info
- Serves
4
as a first course - Difficulty
Easy
Appears in
Published 2001
Rich, intense, and mysterious, this smooth soup suggests spinach and sorrel. Like sorrel, the leaves turn a dark khaki with cooking, but when brightened with cream, the velvety puree serves as an elegant opener to a multi-course meal.
Ingredients
- About
1¼ pounds 2 tablespoons 3
Method
- Wearing gloves, pull taro stalks from leaves and discard. Hold each folded leaf with one hand and shred with the other, following the vein pattern. Or stack or bunch leaves, then slice thin. Rinse.
- Melt butter in a heavy pot over moderate heat. Add shallots, green pepper, and pepper and stir until vegetables are slightly softened. Gradually stir in taro, adding
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