Cuban Cream of Malanga Soup
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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!
What You'll Need
- 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
What to Do
- 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.
- Can't find malanga in your grocery store? You can substitute with other tropical starches, such as taro or yuca.
- If you prefer a creamier consistency, just add a little more half-and-half. You can add in one tablespoon at a time until you've reached your desired consistency.
- We like to serve each bowl of this soup with a few slices of Spanish chorizo and a handful of plantain chips.
Nutritional InformationShow More
Servings Per Recipe: 6
- Calories 222
- Calories from Fat 70
- Total Fat 7.8g 12 %
- Saturated Fat 2.2g 11 %
- Trans Fat 0.0g 0 %
- Protein 3.0g 6 %
- Cholesterol 7.5mg 2 %
- Sodium 704mg 29 %
- Total Carbohydrates 38g 13 %
- Dietary Fiber 2.3g 9 %
- Sugars 0.7g 0 %
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