2 tablespoons butter
2 onions, finely chopped
1 clove garlic, chopped
1/2 pound fresh breadfruit or 1/3 can (1-pound, 10-ounce) breadfruit
2 pints chicken stock
1/2 pint light cream
Salt, pepper to taste
Heat the butter and saute the onions and garlic until transparent.
If using fresh breadfruit, peel the breadfruit, remove core, and
dice. If using canned breadfruit, chop coarsely. Combine the
breadfruit, onion, garlic, and chicken stock in a saucepan and cook
until the breadfruit is tender. Cool. Put into an electric blender
and blend until smooth, adding the cream while blending. Season
with salt and pepper and chill thoroughly. If soup is too thick,
thin with a little milk. Serve soup sprinkled with chopped chives.