Cuban Cream Of Malanga Soup Recipes

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CUBAN CREAM OF MALANGA SOUP



Cuban Cream of Malanga Soup image

Cuban Cream of Malanga Soup is similar in consistency to a creamy potato soup, but with a much earthier flavor. Try this change-of-pace soup whenever you're craving something new and international!

Provided by Ginsburg Enterprises

Categories     Soups

Number Of Ingredients 7

6 cloves garlic, peeled
2 tablespoons olive oil, plus additional for garnish
2 pounds malanga (yautia), peeled and cut into large chunks (see Note)
4 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup half-and-half

Steps:

  • Preheat oven or toaster oven to 375 degrees F. In a small baking cup, combine garlic and olive oil. Bake for 20 to 25 minutes or until garlic has softened. Set aside.
  • Meanwhile, in a soup pot over medium-high heat, combine malanga, chicken broth, salt, and pepper; bring to a boil. Reduce heat to low, cover, and simmer about 35 to 40 minutes or until malanga is fork tender.
  • In a food processor or blender, puree 1 cup at a time of malanga and broth with roasted garlic and oil until smooth.
  • Add half-and-half; stir until well-combined
  • Serve with additional olive oil swirled on top, if desired.

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