Cream of Tannia Soup


  • 6 Tannias 
  • 1 small bunch scallions (small onions)
  • Freshly chopped Chives, 
  • Parsley and thyme 
  • 1/8 lb butter
  • 4 tbs flour 
  • 1 large can evaporated milk (alternatively use fresh pasteurized milk of your choice)


Peel and cut up the tannia, drop into boiling salted water. Place two tablespoons of the butter in a heavy frying pan, cook the chopped scallions and chopped herbs till lightly brown; blend flour and remaining butter to a smooth paste, add hot milk to the flour and butter mixture slowly, stirring all the time until all the milk is used. Mash the tannia through a potato ricer, add the hot water left from cooking the tannia to the mashed tannia, then combine the two mixtures; add more salt as needed, and pepper to taste. 

Reheat the mixture and serve with some freshly chopped parsley sprinkled on top, and some warm brown petite rolls.


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