Cuban Cream Of Malanga Soup Recipes
CUBAN CREAM OF MALANGA SOUP
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
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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- Add the butter and olive oil to a large pot over medium heat. When the butter is melted and foamy, add the onions to the pot. Cook the onions for approximately 2-3 minutes, stirring frequently.
- Add the Malanga and chicken broth to the pot and stir. Raise the heat to high and bring the liquid to a boil, stirring occasionally. As soon as the broth is boiling, lower the heat to medium-low and cover. (if the liquid is boiling too vigorously, lower the heat a bit).
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