Cream of Yuca Soup
Prep time: 10 min.
Total time: 55 min.
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
|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.|