Cream of Breadfruit Soup

  • 1 firm, green breadfruit (1 1/2 cups mashed breadfruit)
  • 2 Tbsp butter
  • 1/2 clove garlic, peeled and minced
  • 1 medium onion, peeled and chopped
  • 1 quart chicken broth
  • Salt and pepper, to taste
  • 1 cup half-and-half or light cream
  • Chopped fresh chives (for garnish) image placeholder

Cut and peel breadfruit; slice into small pieces. Discard spongy core section. Cook pieces in boiling salted water about 30 minutes, or until soft. Drain and mash as you would potatoes.

Melt butter in a large skillet. Add garlic and onion; saute until soft, but not browned. Add chicken broth and about 1 1/2 cups mashed breadfruit. Cook over medium heat, stirring often, until mixture is smooth and beginning to thicken. Season with salt and pepper. Remove from heat. Slowly stir in half and half until soup is smooth and creamy. Top with chopped chives.

Servings: 6
Submitted by: Recipe Group Member