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Sopa
Fria de Malanga
(Cold Taro Root Soup)
courtesy of
Cocina Cubana Club (please join) / Pascual Perez
and 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
*Ready to cook Malanga can be purchased in
the frozen food section of an online Cuban grocery store,
click here to visit their site.
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Visit the Cuban
Food Market to buy fresh malanga / taro root online. |
