Cream of Yuca Soup | GOYA

Side Dishes

Cream of Yuca Soup

Yuca, a tropical root vegetable that boasts a milky-white color, a creamy consistency, and a mild taste, is a staple in the Latino kitchen where it is often served drizzled with olive oil and garlic. Here, it is gently simmered until completely tender before it’s pureed into a silky-smooth, totally delicious soup. The best part? Frozen GOYA® Yuca, already peeled and cut into pieces, makes it easier than ever

Serves 6

Prep time: 10 min.

Total time: 55 min.

Ingredients

2 tbsp. GOYA® Extra Virgin Olive Oil

½ onion, finely chopped (about ¾ cup)

1 tbsp. GOYA® Minced Garlic

¼ cup GOYA® Recaito

1 bag (24 oz.) frozen GOYA® Yuca

5 cups water mixed with 2 packets GOYA® Cubitos Chicken Bouillon

¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

¼ tsp. sugar

Chopped fresh cilantro, for garnish

Directions

1. Heat oil in large, heavy pot over medium-high heat. Add onions and garlic. Cook, stirring occasionally, until onions completely soften, about 10 minutes. Add recaito; cook, stirring, until mixture begins to bubble.
2. Add yuca and chicken bouillon mixture to pot; bring to boil. Reduce heat to low. Simmer, covered, until yuca is tender, about 25 minutes.
3. Blend soup in batches. Pass soup through fine-hole mesh strainer into medium pot, pressing on any solids to extract as much liquid as possible; discard solids. Bring soup to simmer over medium-low heat. Stir in Adobo and sugar, stirring until combined. Serve with cilantro, if desired.

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