Cream of Taro Leaf Soup

Name: Cream of Taro Leaf Soup
Yield: Serves 4 as a first course
Ingredients: Lemon juice; 3 medium shallots, sliced; 2 tablespoons butter; ¼ teaspoon pepper; 1 medium green bell pepper, chopped; 1 teaspoon sugar; About 4 cups water; ¾ to 1 cup heavy cream; About 1¼ teaspoons kosher salt; About 1¼ pounds taro leaves

Preparation info

Serves
4
as a first course

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

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 taro leaves
2 tablespoons butter
3 medium

Starter
Vegetarian
Soup
Gluten-free

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