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Brooks Tropicals


Sopa de eddo

The eddo's slightly nutty taste makes it ideal for a creamy soup perfect for cooler weather.


2 tbs butter
2 lbs eddos
1 small white onion, coarsely chopped
4 celery stalks, coarsely chopped
1 green pepper, deseeded and chopped
3 cups vegetable broth
1 bouquet of fresh cilantro
1 cup heavy cream
1/2 tsp each salt and pepper
1/2 tsp nutmeg

Yield: 6 servings
Prep time: 45 minutes

Cooking with Eddos


1. Using gloves, peel the eddos with a vegetable peeler. Chop into 2" pieces or smaller.
2. Over medium-high heat, melt the butter in a large skillet.
3. Add the eddos, onion and celery. Stir to coat. Cook covered until softened, about 10 minutes.
4. Add the green pepper and vegetable broth. Stir to combine.
5. To the side of the skillet, fasten the cilantro bouquet to the side. Bring to a boil and cook for about 20 minutes or until the eddos are soft.
6. Remove the cilantro and add the cream, salt, pepper and nutmeg. Reduce heat to a simmer. Cook for 5 minutes.
7. Pour the mixture into a blender or food processor and purée.
8. Serve hot.

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