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