Cold Yucca Soup
- Sour cream and chopped scallion for garnish
- 1 cup heavy cream
- 1/2 tsp salt
- 7 cups water
- 4 cups peeled and diced yucca
- 4 cups chopped mild onion
In a saucepan, bring onions, yucca, and water to a boil. Reduce heat to low, add 1/2 tsp salt, stir, cover, and simmer 20 to 30 minutes. When the yucca is tender, remove from heat and puree in a food processor or blender. Stir in heavy cream. Transfer to bowl, cover with plastic wrap, chill for two to three hours. Serve and enjoy.
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