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  Vichyssoise de Marianas (Breadfruit and Leek Soup)
Chef Bertrand Haurillon of Le Tasi Bistro

1 1/2 lbs leeks
1 lb breadfruit
1 yellow onion
1 medium carrot
1 celery stalk
5 Tbs butter
salt and pepper
2 qts chicken stock
1 1/2 cups heavy cream
1 Tbs chives, chopped

Wash the vegetables well, especially the leeks. Melt the butter in a large saucepan. Add all the vegetables and cook over low heat until they are soft, but not browned. Pour in the stock and add the breadfruit and pepper. Bring to a boil then lower heat and let simmer gently for 40 minutes.

Blend the soup with an immersion blender or in a regular blender until you get a smooth puree. Return to pan (if you removed to blend), add the heavy cream and simmer for another 10 minutes. Add salt if needed.

Remove from heat and let cool to room temperature before putting in the refrigerator to chill for at least 2 hours.

Ladle the soup into bowls and sprinkle with chives before serving.

Yield: 6 Servings