Cream of Yuca Soup

Name: Cream of Yuca Soup
Prep time: 10M
Total time: 55M
Yield: 6 Servings
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 frozen GOYA® Yuca; 5 cups water mixed with 2 packets GOYA® Chicken Flavored Bouillon; ¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; ¼ tsp. sugar; Chopped fresh cilantro, for garnish

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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® <a title="Yuca (Frozen)" href="https://goya.com/en/products/yuca-frozen" data-id="8194">Yuca</a>, already peeled and cut into pieces, makes it easier than ever

Total Time

55m

Prep Time:10m

Yields:6 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

onion, finely chopped (about ¾ cup)

1 tbsp.

GOYA® Minced Garlic

¼ cup

GOYA® Recaito

1 bag
(24 oz.)

frozen GOYA® Yuca – Cassava

5 cups

water mixed with 2 packets GOYA® Chicken Flavored Bouillon

¼ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

¼ tsp.

sugar

Chopped fresh cilantro, for garnish

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Directions

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Step 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.

Step 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.

Step 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.