Sopa de Malanga (Taro Root Soup)


2-1/2 lbs malanga (taro root), (peeled and cut into chunks)

4 cups chicken stock or canned broth

2 medium yellow onions (sliced)

2 garlic cloves (minced)

1 cup light cream

1 teaspoon salt

1 tsp white pepper

ΒΌ tsp ground nutmeg


In a deep pot, cook malanga with chicken stock and onion for about 30-40 minutes, or until tender. Remove malanga and drain. Put malanga into a blender, add garlic, and puree. Strain using a sieve or chinois. Using a fork or whisk, mix and add remaining ingredients. It can be served either at room temperature, or cold (regrigerate for about 1 hour) or hot.

Serving size: about 6

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