1 oz. unsalted butter
2 medium onions, finely chopped
1 clove garlic, chopped
1/2 lb. fresh breadfruit or canned (26 oz.)
1 1/2 pints chicken stock
1/2 pint single cream
salt and freshly ground pepper to taste
Heat butter in skillet over medium heat and sauté the onions and garlic until tender, but not browned. If using fresh breadfruit, peel the fruit, remove core and dice. If using canned, chop coarsely. Add to the onions and garlic with the chicken stock and cook covered, at a gentle simmer until the breadfruit is tender. Cool. Put into an electric blender and blend until smooth, adding the cream while blending. Season with salt and pepper. Chill thoroughly. If the soup is too thick, thin it with a little milk. Serve sprinkled with chopped chives.