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
Total Time
55m
Prep Time:10m
Yields:6 Servings
Ingredients
2 tbsp.
½
onion, finely chopped (about ¾ cup)
1 tbsp.
¼ cup
1 bag
(24 oz.)
5 cups
¼ tsp.
sugar
Chopped fresh cilantro, for garnish
Directions
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.
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Cream of Yuca Soup
Prep Time 10m
Total time 55m
Yields: 6 Servings
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
Ingredients
2 tbsp.
½
onion, finely chopped (about ¾ cup)
1 tbsp.
¼ cup
1 bag (24 oz.)
5 cups
¼ tsp.
sugar
Chopped fresh cilantro, for garnish
Directions
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.