1 lb. (450 g) Eddoes (white or nut)
1/4 salt meat
1/4 (100 g) fresh meat (pork, beef or chicken, salted or fresh)
4 pts. (2 liters) water
2 onions
Sprig of thyme
3-4 blades eacholot
1 tbsp. butter
Salt & pepper to taste

Peel eddoes and put in water to boil with salt and fresh meat cut into small pieces. When tender, crush eddoes. Return to saucepan, add onions, thyme and eschalot. Salt and pepper to taste. Simmer until smooth. Lastly add 1 tablespoon butter and serve with or without pieces of meat.