Cassava Soup

Friday, January 3, 2014

Cassava or yuca is a root and it's used quite a bit in dishes throughout South America. It's a great source for carbohydrates and also really starchy like a potato, it's delicious when fried too! This soup is really rich and delicious, full of flavor. If you've never used cassava before - give it a try. Take a look:

Recipe by Sweet Caroline

1 bag (24 oz.) frozen cassava (I used Goya brand)
3 celery ribs, sliced thinly
1/2 white onion, chopped
2 cloves garlic, minced
6 slices bacon or 1 ham steak, chopped
1 tablespoon olive oil
1 chicken bouillon
1/4 tablespoon cumin
2 tablespoons chopped parsley
Salt and black pepper

In a medium pot, combine the frozen cassava, chicken bouillon and enough cold water to cover. Bring to a boil, then lower the heat and simmer until fork tender. Remove from heat and let it cool slightly. In small batches, transfer the cassava and liquid to the blender and puree. Once, pureed transfer to a bowl until everything is done. In another medium pot, heat the olive oil over medium/high heat. Add the chopped bacon or ham, let it cook until crispy. Add the garlic, onion and celery, sauté until the onions are translucent. Pour the pureed cassava, mix to combine. Add cumin and parsley, season with salt and black pepper. Serve and enjoy!


Adelina Priddis said...

The perfect soup to warm up this week! I've heard of yucca, but I don't think I've ever had it before. Thanks for sharing on Foodie Friday

Jamie @ Love Bakes Good Cakes said...

I've never tried cassava in soup, I bet it's wonderful! Pinned! Thanks for linking up to Freedom Fridays - the new party is live if you would like to join us this week!

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