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Yuca cream

    ▪︎1 liter of chicken broth (or water)
    ▪︎1 or 2 teaspoons of salt
    ▪︎1 pinch of pepper
    ▪︎1 kg of fresh cassava
    ▪︎1 onion and 3 to 5 cloves of garlic
    ▪︎ Peppers, chives or capers (optional)
    ▪︎100 g grated cheese (optional)
    ▪︎1 or 2 tablespoons of butter
    ▪︎1 tablespoon of oil (olive)
    ▪︎1 drizzle of cooking wine (or white wine)

This is a traditional Cuban soup that is characterized by its easy preparation. Its consistency brings it closer to a cream, thanks to the high natural starch content of its main ingredient, which is a very common root on the Cuban table, good cassava.

First boil the cassava in water over high heat, already peeled and chopped into medium pieces, until well softened.
In another pan, brown the onion with the garlic in the (olive) oil.
Crush the previously cooked cassava until it becomes a puree, which we then add to the sauce. We mix everything well then add the salt, pepper and chicken broth, or the water from cooking the cassava, the wine and let it cook covered over low heat for about 10 to 15 minutes.
When the soup starts to boil, we are going to add the previously melted butter and we are going to make sure to mix it well too.
Finally, we can prepare the soup with the cheese with an electric mixer and cook for another 5 minutes over low heat until the desired creamy texture is obtained.
Cassava cream should be eaten hot. We can serve it accompanied by chili peppers, chives or capers to taste.
I added a little homemade pesto sauce and the result was surprisingly good, although unnecessary, because cassava cream alone is a delicacy of the Cuban gods.

Yuca cream
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