Recipe: Vichyssoise Creole (using breadfruit/cassava)

VICHYSSOISE CREOLE

2 tablespoons butter
2 medium onions, minced
1 clove garlic, minced
1/4 pound breadfruit (cassava), diced
4 cups chicken stock
1 cup light cream
Salt & Pepper to taste
Chopped chives

Saute onions and garlic in butter until wilted.

Add diced breadfruit and cook until breadfruit is easily pierced with a fork.

Let cool, then puree in an electric blender, adding cream slowly while blending.

If the soup is too thick, thin to taste with milk. Season with salt and pepper and serve icy cold, topped with chives.

Serves 4 to 6
Source: Valerie Rout