Breadfruit Vichyssoise Recipes

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Steps:

• Heat the butter in a large saucepan; add the onions and garlic and sautee until transparent.
• Add the breadfruit to sauteed vegetables; pour chicken stock over all and cook until the breadfruit is tender.
• Cool.
• Put into an electric blender and whirl until smooth, adding the cream while blending.
• Season with salt and pepper to taste and chill thoroughly.
• If soup is too thick, thin with a little milk.
• Garnish with chopped chives.