Sour Cream Soup

Peel the taro root and remove the skin and seeds

Cut it into medium-sized pieces, place them in a pot with cold water and simmer until they're tender

Drain and let the pieces sit on top of a fine-mesh strainer to remove any excess water

Put the taro root in a blender and add milk, cornstarch, and cornmeal

Blend well to form a smooth cream

Transfer to a pot and simmer over low heat, stirring constantly, until thickened

Remove from heat and pour into a chilled container

Let it cool and refrigerate

Serve cold.