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Cuban Cold Taro Root Soup recipe - Sopa
Fria de Malanga
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
2-1/2 lbs malanga (taro root), peeled and diced*
2 medium yellow onions, sliced
4 cups chicken stock or canned broth
1 cup light cream
1 teaspoon salt
1 teaspoon white pepper
pinch ground nutmeg
Cook the malanga with the yellow onion in the chicken stock for 30
minutes, or until tender; drain. Puree the mixture in a blender or
food processor and strain through a sieve. Add the remaining
ingredients. Refrigerate for 2 hours before serving. This soup is
also good hot or at room temperature.
Yield: 6 servings.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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