Cream of Tannia Soup is a traditional Dominican (from the Island of Dominica) recipe for a classic soup made from tannia tubers cooked in evaporated milk. The full recipe is presented here and I hope you enjoy this classic Dominican version of: Cream of Tannia Soup.
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This recipe calls for yautia, the edible corms of Xanthosoma sagittifolium, or tannia, a tropical flowering plant from the family Araceae. It produces an edible, starchy corm. X. sagittifolium is native to tropical America where it was first cultivated. Around the 19th century, the plant spread to Southeast Asia and Africa and has been cultivated there ever since. Tannia is also know as pomtayer, new cocoyam, arrowleaf elephant's ear, American taro, yautÃa, malanga, and uncucha. Depending on the Caribbean country tannia leaf may be known as callaloo (this is also commonly taro loaf). X. sagittifolium is often confused with the related plant Colocasia esculenta (Taro/cocoyam). Indeed, if you can't get yautia then taro/cocoyam is probably the best substitute.
Ingredients:
6 tannia tubers (or substitute 15 taro corms)
1 small bunch of spring onions, chopped
4 tbsp Chives, chopped
Parsley and thyme, to taste (chopped)
8 tbsp butter, divided
4 tbsp flour
1 large tin evaporated milk, heated in the saucepan
Method:
Bring a pan of lightly-salted water to a boil. Peel and chop the tannia then drop into the water and cook for about 30 minutes, until fork tender.
In the meantime, place a heavy-based frying pan over medium heat. Once hot add 2 tbsp of butter and when foaming use to fry the chopped spring onions and herbs for about 5 minutes, until lightly coloured. Add the remaining butter and when melted scatter over the flour. Stir to combine then cook for 2 minutes until the flour is no longer raw.
Slowly work in the hot evaporated milk, stirring all the time until all the milk has been incorporated.
Drain the cooked tannia (reserve the cooking liquid) then pass through a potato ricer. Mix a little of the reserved cooking liquid to the mashed tannia until the mixture is just runny.
Combine this with the herb and evaporated milk mixture. Bring to a simmer, adjust the seasonings then ladle into bowls and serve garnished with a sprinkling of freshly-chopped flat-leaf parsley. Accompany with bread rolls or or bakes.
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