This soup can be served warm or cold.
1 firm, green breadfruit
2 tablespoons butter
1/2 clove garlic, peeled and minced
1 medium onion, peeled and chopped
1 quart chicken broth
Salt and pepper, to taste
1 cup half-and-half or light cream
Chopped fresh chives (for garnish)
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Cut and peel breadfruit; slice into small pieces. Discard spongy core section. Cook pieces in boiling salted water about 30 minutes, or until soft. Drain and mash as you would potatoes. You will need about 1 1/2 cups mashed breadfruit for this recipe. Set aside.
Melt butter in a large skillet. Add garlic and onion; saut until soft, but not browned. Add chicken broth and about 1 1/2 cups mashed breadfruit. Cook over medium heat, stirring often, until mixture is smooth and beginning to thicken. Season with salt and pepper. Remove from heat. Slowly stir in half and half until soup is smooth and creamy. Top with chopped chives.
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