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Ellysoise recipe (summer soup with Yuca)
courtesy of Cocina Cubana club/ Sonia Martinez/ Pascual
Perez/ Yuca restaurant
1-1/2 lbs yuca (casaba), peeled and chopped*
2 leeks (white part only) sliced- about 1 cup
1 cup chopped onion
2 cups chicken stock
1-1/2 cups light cream
Salt and freshly ground pepper to taste
Pinch mace
Bring large saucepan of water to a boil. Add the yuca, leeks and
onion; lower heat and simmer until tender, about 30 minutes.
Drain the vegetables and transfer to a food processor. Puree until
smooth.
Stir in the stock, cream, salt, pepper and mace. Chill thoroughly
before serving. Serves 8
*Ready to cook yuca 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
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