Roasted Garlic and Tannia Soup
This Roasted Garlic and Tannia Soup Recipe is from the Jack Tarr village on St. Kitts, which was for many years a wildly popular resort as it was all inclusive. Closed for many years now, I still have a variation of the recipe that the chef gave to me while knocking back Caribs at Turtle Beach Bar and Grill…now sadly gone too.
See here for a definition of what a Tannia is.
Roasted Garlic & Tannia Soup
- 3 Tablespoons olive oil
- 16 cloves garlic, chopped
- 2 Large Spanish onions,roughly diced
- 2 Stalks leeks, roughly diced
- 1 Stalk lemon grass, bruised, and roughly chopped
- 2 Carrots sliced
- 1 Red bell pepper diced
- 2 Medium russet potatoes, cut into 1/2″ chunks
- 5 large Tannias, peeled & diced
- 1 Scotch bonnet pepper, seeded and finely minced
- Chicken stock to just cover, about 3 -4 cups
- 2 cups heavy cream salt & pepper, to taste
- Chives for garnish
- Heat oil in pot until very hot and add garlic and brown.
- Add onions, leeks, red bell pepper and lemon grass and saute for 5 minutes.
- Add potatoes, scotch bonnet pepper, carrots, and Tannia and saute for 5 minutes.
- Add chicken stock to barely cover and cook until Tannia is soft.
- Add heavy cream, salt and pepper.
- Remove from heat and using a stick blender (#ad), blend gently.
- Reheat soup and adjust seasoning and garnish the Tannia Soup with chives.