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Cuban Cream of Malanga Soup Recipe
- Crema de Malanga
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
1/3 cup extra-virgin olive oil
4 garlic cloves, peeled
2 pounds malanga, peeled, cut crosswise into 1-inch-thick slices
1 cup (or more) low-salt chicken broth or vegetable broth
Preheat oven to 375°F. Combine oil and garlic in custard cup. Cover
with foil;
bake until garlic is soft, about 35 minutes.
Meanwhile, cook malanga in large saucepan of boiling salted water
(*) until very
tender, about 35 minutes; drain. Transfer malanga to large mixing
bowl. Add 1
cup broth and roasted garlic with oil and beat with electric mixer
until fluffy
and almost smooth, adding more broth by tablespoonfuls for desired
texture.
Season to taste with salt and pepper.
Sonia's Notes:
I don't use as much olive oil as the recipe calls for and I roast
the garlic in
the toaster oven...no need to turn regular oven on unless you're
making a large
quantity of roasted garlic....and even then....
(*) I cook the malanga IN the chicken broth (I either make my own or
use a brand with no salt and no MSG) and I use the blender to puree
the malanga and roasted garlic with half and half or whipping cream.
Adjust seasoning.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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