Cream of tannia soup

Directions

1. Peel and cut up the tannia, drop into boiling salted water.

2.  Place two tablespoons of the butter in a heavy frying pan, cook the chopped scallions and chopped herbs till lightly brown; blend flour and remaing 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.

3. 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. 

4. Reheat the mixture and serve with some freshly chopped parsley sprinkled on top, and some warm brown petite rolls.

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