1 leek or onion, white part only, diced
4 ounces (100 g) butter
1 large potato, peeled and diced
1 breadfruit, peeled and diced
2 quarts chicken stock
1 cup heavy cream
salt and pepper to taste
1 avocado, peeled and diced
6 ounces (about 2/3 cup) chopped pecans
Parsley Sprigs

Place leek or onions in a soup pot or Dutch oven with butter and cook until soft; add potato, breadfruit and chicken stock. Bring to a boil, then reduce heat and cook until potato and breadfruit are soft.

Puree and chill. Add cream and season to taste with salt and pepper. Pour into bowls, then garnish with diced avocado, pecans and parsley springs.

Michael Turnbough
Tropical Fruit News Aug/Sept/'89
(Caribbean Room, Sheraton Royal Biscayne, Miami)

DATE: May 1990

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