Dona Izaura’s Authentic Cassava Soup Recipe | Creamy & Comforting

Discover Dona Izaura’s authentic cassava soup recipe! A creamy and comforting delight, perfect for warming up your evenings. Try it now!

Summary

• Ingredients
• Preparation Method
• Tips and Variations
• CHEF’s Tips

Ingredients

For the Soup:

• 1 kg cassava, peeled and chopped
• 2 liters water
• 2 beef bouillon cubes (optional)
• 2 tablespoons oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste

For Finishing:

• Chopped parsley and chives to taste
• Croutons (optional)
• Grated Parmesan cheese (optional)

Preparation Method

1. In a pressure cooker, combine the chopped cassava, water, and beef bouillon cubes (if using).
2. Cook for about 20 minutes after the pressure starts.
3. While the cassava is cooking, in a separate pot, heat the oil and sauté the onion and garlic until golden.
4. After 20 minutes, release the pressure from the pot and check if the cassava is very tender.
5. Transfer the cooked cassava to a blender (or use an immersion blender) and blend until you achieve a smooth, homogeneous cream.
6. Pour the cassava cream into the pot with the sautéed onion and garlic.
7. Adjust salt and black pepper to taste.
8. Cook over low heat for another 5 minutes, stirring constantly to prevent sticking to the bottom of the pot.
9. Serve the cassava soup hot, with chopped parsley and chives, croutons, and grated Parmesan cheese (optional).

Tips and Variations

• For a vegan version, replace the beef bouillon with vegetable broth and finish with extra virgin olive oil.
• Add other vegetables to the cassava soup, such as carrots, pumpkin, or potatoes, for a richer flavor.
• Try adding shredded dried beef or shredded chicken for a more substantial cassava soup.
• For a spicy touch, add crushed red pepper flakes or a few drops of hot sauce.

CHEF’s Tips

Dona Izaura’s cassava soup is a classic that spans generations, bringing comfort and flavor to every spoonful. To ensure the perfect creaminess, choose fresh, good-quality cassava. Cook the cassava until it is extremely tender, making it easier to blend into a smooth cream. The secret lies in the sautéed onion and garlic, which should be well-browned to release all their aromas and flavors, further enriching the cassava soup. Remember to adjust the salt at the end, as the beef bouillon already contains sodium. Serve with fresh and crunchy accompaniments for a complete gastronomic experience. This cassava soup is a great option for warming up cold nights and nourishing the body with simple, nutritious ingredients.