Cream of Tannia Soup

INGREDIENTS:

• 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)

METHOD / DIRECTIONS:

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.